Now I happen to have the new book called Cod: A Biography of the fish that changed the world, by Mark Kulansky. https://www.amazon.com/gp/product/0140275010/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=freeebooks13-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=0140275010&linkId=dd17f922b5d4
BUT this is not the recipe (as far as I know) from the back of that book which I haven't read yet. All I did note was that there used to be a rumor that the children from Marblehead Massachusetts were bigger than all the others because their diet consisted of cods' heads....
THIS was ready and served in LESS than a half hour!
2 fillets of cod or haddock roughy sliced, two inches each
a large yellow onion sliced thinly
Heat in a medium saucepan with 2 T butter, salt and black pepper
Remove the fish when cooked through to another plate
I added a beer to deglaze the pan. (I have a 12 pack of Yuengling lager to get rid of before our southern Baptist relatives visit, which we have because my dad looks for a beer once a year after hot yardwork, I sent my kid (ADULT CHILD) to the store for a 6 pack, and, she doesn't drink, or do math. Yes we are a 3 generation household.)
Boil off the alcohol and add a cup and a half of stock (chicken or vegetable). Add
quartered mini red potatoes
thinly sliced carrot
chopped tops of celery
frozen green peas
(corn if you have it, I didn't)
Season: salt, pepper, thyme/tarragon (preferred, but I'm out) or dill or nutmeg or paprika and 4 flakes dried red pepper
Enrich with 1 cup of half & half or whole milk and return the fish to the pot.
Add a few Trenton oyster crackers or Vermont Common Crackers to each serving bowl.
Job done! Now read the classics in Cod, or Fannie Farmer, and let me know if this is good enough!
