Creamed Codfish With Bacon and Onion

“This recipe is from Frank Melseth, SandPoint Alaska. He is the Captain of a fishing boat. He shared the recipe in National Fisherman, a commercial fishing publication. He said the crew loves it and it is easy to do. I use an applewood smoked bacon and have made it a dozen times.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute the chopped bacon and onion for about 10 minutes over medium heat.
  2. Add salt and peppered cod to pan, moving the bacon and onion mixture around the fillets, reduce heat a little and turn the cod over in about 5 minutes.
  3. Continue to cook the cod until it flakes easy.
  4. Remove the cod, bacon, onions to a warm serving dish, and set aside, covering the fillets.
  5. Reduce the heat to low and add flour and butter, stirring to brown the flour.
  6. Add the milk and stir until it makes a thick brown gravy.
  7. Ladle gravy over fillets and bacon, onion mixture.
  8. Potatoes or rice go well with this dish.
  9. Have the fishmonger cut the blood line from the fish-and I use an applewood smoked thick bacon.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: