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2 sm Whole codfish OR 1 1/2 lb Codfish fillets
1 c Milk
1 c Heavy whipping cream
Clean codfish. Remove head and cut fish into fillets. Remove fish bones.
Cut fillets into 2" pieces and place in saucepan. Add milk and whipping
cream. Place over medium heat and bring to scalding temperature. Do not
Reduce heat and continue simmering until fish is done. Season to taste with
salt and pepper. Ladle into soup bowls and serve hot.
Makes about 1 quart, or 4 servings.