Bermuda Cod Fish And Potatoes Recipes

ROASTED COD AND POTATOES

Steps:

• Heat oven to 400 degrees. Peel potatoes, and cut them into slices about 1/8-inch thick (a mandoline comes in handy here). Toss the potatoes in an 8-by-12-inch or similar size baking pan with 4 tablespoons of the oil or butter. Season the potatoes liberally, spread them evenly and place the pan in the oven.
• Cook for about 40 minutes, checking once or twice, until the potatoes are tender when pierced with a thin-bladed knife and have begun to brown on top. Remove the potatoes from the oven. Turn on the broiler, and adjust the rack so that it is 4 to 6 inches from the heat source.
• Top the potatoes with the fish, drizzle with the remaining oil or butter and sprinkle with some more salt and pepper. Broil until the fish is done, 6 to 10 minutes, depending on its thickness (a thin-bladed knife will pass through it easily). If at any point the top of the potatoes begins to burn, move the pan a couple of inches farther away from the heat source.

COD FISH CAKES

Steps:

• Place the potatoes in a large pot of water, bring the water to a boil. Let the potatoes cook until they are almost tender.
• Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain well and transfer the potatoes and fish to a large mixing bowl.
• Add butter, onion, parsley, and egg to the bowl; mash the mixture together. Mold the mixture into patties.
• Heat oil in a large skillet over a medium-high heat. Fry the patties on both sides until golden brown. Drain on paper towels before serving.

LAMBES' CODFISH AND POTATO BREAKFAST

Steps:

• Soak cod in pot of water overnight or for atleast 10 hours.
• In the morning, about an hour before you want to eat; put the fish on to boil. Make sure the water just covers it.
• Boil the cod 2 or 3 times depending on how much you like salt, and make sure you change the water each time you boil it.
• Drain the cod and add the potatoes to the pot. Of course you'll need a large pot. Add enough water to cover and put the pot on to boil.
• Add the eggs 10-15 minutes before you're ready to take the pot off the stove.
• It's done when the fish flakes, the potatoes are soft (not overdone), and the eggs are hard boiled.
• Peel the eggs and plop back in the water to keep warm.
• To serve varies with almost every Bermudian!
• The main way to serve is to use a slotted spoon and add how much fish, potato and egg you want to your plate.
• Peel a banana and add that to one side of your food. Get a few slices of avocado and add that to the other side.
• When I was little I used to mash the fish, potato and egg together with mayonnaise or margarine.
• You can of course just leave it all whole and eat with melted butter which is what I do now that I'm older! It may sound strange but it is really delicous when you get a bit of everything onto your fork!
• The other thing is the sauces. It's all fattening, which is why most people eat this only once a week!
• You can make a tomato sauce or a butter sauce to pour over the top.
• (Some people make an egg sauce, but I never learned how to make it because I figured I alread had egg on my plate!) :-).
• If you're using a sauce, start making it when you put the eggs on to boil.
• Tomato Sauce:.
• Just saute the onion and garlic in margarine or olive oil until the onion is soft. The amount of oil or margarine depends on you.
• Add the stewed tomatoes and season to taste. Simmer for about 10 minutes Spoon desired amount over your codfish and potato.
• Butter Sauce:.
• Saute the onion and garlic in the margarine until the onion is soft.
• Adjust the amount of onion and margarine to your liking. (I like more margarine than most because I hate dry food.) :-).
• Season to taste and simmer for a couple of minutes.
• If you'd like to try the egg sauce; it's pretty much just sauteed onions in butter with some mashed, hard boiled egg added to it. Season it to taste, the amounts of the ingredients are left to you!
• Pour desired amount over your codfish and potato and enjoy!

BERMUDA FISH CAKES

Steps:

• In a heavy bottom pan, saute the onion and garlic until cooked. Add the curry powder and herbs and cook for 1 minute. Add the potato and flaked cod fish to the pan and mix together. Season with salt and pepper. Add enough cream to make the mixture workable. On a floured surface, shape the fish cakes and fry in shallow oil on each side for 5 to 6 minutes over a medium heat.

BAKED COD WITH POTATOES AND ONIONS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a large, rectangular baking dish.
• Place the fish in the prepared dish. Arrange potato and onion slices around and on top. Pour enough milk over top to just barely cover. Season with a generous amount of salt and pepper. Dot butter over top.
• Bake, uncovered, in the preheated oven until fish flakes easily with a fork and potatoes are tender, about 45 minutes, checking frequently and adding more milk if necessary. Serve in large bowls.

BERMUDA SALT COD FISH BREAKFAST

Steps:

• Drain the fish, place in a large pot and cover with clean water. Bring to the boil and allow to simmer for 25 minutes. Add washed and cleaned whole potatoes and let cook for 30 minutes or until the potatoes are cooked.
• For the sauce, fry the bacon in a pan with the olive oil until it is light brown. Add the sliced onion, thyme and sausage and let cook for 5 minutes. Add the stewed tomatoes and let simmer for 10 minutes. Season with salt and pepper.
• To serve, drain the fish and potatoes and portion them onto dinner plates, cover with the sauce and garnish with avocado, ripe banana and wedges of boiled egg.