Codfish with Cream Sauce (Abadejo con Nata)

Ingredients

• 2 pounds fresh cod
• ½ pound unsalted butter
• ½ cup stock (see recipe)
• Salt and pepper
• 1 cup light cream
• 1 sprig parsley, minced
• 3 green onions, minced

Method

1. 1

   Put fish in kettle, add stock and sufficient water to cover.

2. 2

   Season with salt and pepper.

3. 3

   Boil, keeping head intact.

4. 4

   Melt butter in a saucepan and sauté parsley and onion until tender.

5. 5

   Add cream gradually.

6. 6

   Simmer for 15 minutes, stirring constantly.

7. 7

   Serve in a sauce boat to accompany the cod, which is served on a platter with boiled potatoes and chopped parsley.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 51. The excerpt below is the record exactly as published.

CODFISH WITH CREAM SAUCE (Abadejo con Nata) 2 pounds fresh cod % pound unsalted butter l/2 cup stock (see recipe) 1 sprig parsley, minced Salt and pepper 3 green onions, minced 1 cup light cream

Cook this with the app: pantry check, scaling, and the assistant.