CODFISH RECIPES

Brittany Cod Soup

3lb cod

1 onion, chopped

1 garlic clove, crushed

3tbsp margarine

6 potatoes, peeled, chopped, diced

10 cups water

2 bay leaves

1tsp thyme

1/2tsp marjoram

4tbsp parsley, chopped

2tsp salt

1/2tsp pepper

Cut cod into chunks, set aside. In a large kettle on medium temperature, heat margarine and sauté chopped onions and crushed garlic until tender. To the onion mixture add peeled and diced potatoes, water, bay leaves, thyme, marjoram, chopped parsley, salt, and pepper. Bring to a boil. Reduce the heat to medium and add the cod. Cook, covered, for about 25 minutes, or until the cod and potatoes are tender. Remove and discard the bay leaves. Serving size: 8

CODFISH CAKES

2lb salted, dried, codfish

5lb potatoes

1 grated onion, optional

2-3 eggs, slightly beaten

2-3 tbsp butter

Soak fish overnight in cold water, or soak for 2 hours; then simmer for 30 minutes. Do not boil. Shred fish. Boil cubed potatoes. Mash, adding shredded fish, eggs, onion and salt and pepper to taste. Shape into patties, dip in flour. Fry in oil until browned on both sides. Serve with apple sauce on the side. Makes 36 codfish cakes.

BRANDADE DE MORUE OR BAKED SALT CODFISH

1 1/2 cup salt codfish (3 cup flaked)

4 garlic cloves, minced

1 cup extra virgin olive oil (or 1/2 olive, 1/2 vegetable)

1 cup heavy cream

1 cup mashed potatoes

1/2 tsp Tabasco

Freshly ground pepper

Toast triangles

Soak codfish 24 hours, changing water several times. Drain, cut into big chunks and place in saucepot. Cover with cold water, bring to a simmer and simmer gently for 1 1/2 hours. Drain fish, remove skin and bones and flake into small pieces. Reserve.

Place garlic and olive oil in blender and mix well. Add codfish and cream it. Mix in Tabasco and freshly ground pepper. Add cream and blend it in. Pour mixture into large bowl and add enough mashed potatoes (while beating by hand) to thicken it. May be served hot or cold. If hot, bake in 400 degree oven for ten minutes and serve over toast points.

If you desire, this may be served cold as an hors d'oeuvre on crackers.

Also, it makes a great breakfast dish. Shape the fish mixture into thick cakes, heat, perch a poached egg on top and serve with crisp bacon. Serves 6.

CODFISH GRAVY

1lb or 1 pkg salt codfish

2 cup milk

3 tbsp flour

2 tbsp butter

Pepper

Soak codfish in water overnight. Rinse and cover with water and boil until it flakes with a fork. Drain well.

In a saucepan heat milk, blend flour with a little milk to make a paste, add to milk. Stir well. Add butter and pepper. Serve hot over toast or boiled potatoes.

Salt Codfish Stew

2tbsp annatto oil

1/2 cup sofrito

6 tomatoes, seeded, diced

8oz tomato sauce

2lb codfish, soaked, cooked, shredded

1 bay leaf

Salt, pepper

Heat annatto oil in a large skillet. Add the sofrito and tomatoes. Cook over medium heat for 10 minutes. Stir in the tomato sauce. Add remaining ingredients and simmer for 15 minutes. Season with salt and pepper.

BACCALA (CODFISH) WITH TOMATOES

Saithe, the variety of fish that makes most of our salted cod in Jamaica - Contributed

2lb codfish

2 tbsp vegetable oil

2 cup plum tomatoes

1tsp oregano

1tbsp parsley

1/4 tsp salt

1/4 tsp pepper

Soak fish in cold water 2 days prior to preparation. Change water frequently. Rinse fish in cold water several times. In a large baking dish add oil and place cod fish in a layer. Add tomatoes, oregano, parsley, salt and pepper. Cover with aluminium foil and bake at 350 degrees for 20 minutes. Remove foil; continue to bake 10 minutes. Serve at once.

CODFISH CAKES

1lb salt codfish

1/2 med onion

1/2 tsp black pepper

1 egg

1/4 cup flour

3/4 cup vegetable oil for frying

1 tsp baking powder

Soak codfish overnight changing water several times; boil next day to get salt out. Pull apart into little pieces and put in medium size bowl. Chop onion into small pieces then add black pepper, flour, whip egg, baking powder and stir. Mixture should be thick, if not, add a little more flour. Heat oil. With spoon add a little of mixture at a time. Fry until golden brown.

(Source: google cooks.com)

Norwegian seafood exports climb

Contrary to popular belief, Jamaica is not the world's largest consumer of codfish; Brazil tops the list in this hemisphere and Portugal is the world's largest importer of codfish.

Norwegian exports of codfish totalled NOK (Norwegian kroner) 10 billion in 2006, an increase of NOK 1.3 billion or 15 per cent compared to 2005. This is due primarily to an increase in prices, according to fresh figures from the Norwegian Seafood Export Council. The biggest increase was in exports of frozen haddock, saithe clipfish, cod clipfish and salted cod.

Brazilians keen on clipfish

Norwegian exports of clipfish to Brazil totalled more than NOK 1 billion in 2006, an increase of 37 per cent compared with 2005. Sales of saithe clipfish and cod clipfish showed an increase in both volume and price. Norwegian exports of clipfish totalled NOK 3 billion in 2006, an increase of 14 per cent. Clipfish accounted for 30 per cent of total codfish exports.

Record exports of farmed cod

The positive trend for farmed cod seen in recent years con-tinued in 2006 with exports totalling NOK 114 million, an increase of no less than 41 per cent compared with 2005. More than 3,300 tonnes of farmed cod were sold, of which over 1,000 tonnes were sold to France, the biggest market for this product.

Strong trend for salted fish and salted fillets

Exports of salted fish and salted fillets totalled NOK 1.2 billion, an increase of NOK 230 million or 24 per cent compared with 2005. Exports of salted cod totalled NOK 900 million, an increase of 15 per cent. The biggest growth was in sales to Portugal, Spain and Greece. Exports of salted fillets of cod more than doubled to NOK 71 million, with the biggest increases accounted for by the main markets of Spain and Italy.