Sunday, October 26, 2014

K is for "Kabeljauw"

Grandma Vanden Bergh's Dutch cookbook contains a chapter of recipes on how to prepare a variety of fish. That's not surprising, since the Netherlands has always been a seafaring nation, and freshwater fish also abound in its rivers.

I have tried cooking codfish from my local supermarket, but it most often tastes bland and unappetizing. I decided to try out this 1920's recipe, and found it a tastier dish than the earlier attempts I made on my own:

Baked Codfish    (Gestoofde Kabeljauw)

2 codfish fillets (about 1 kg; 2 pounds)
60 grams butter (That is 1/4 lb. I used about half that amount - of margarine.)
1/2 lemon
salt to taste

- Clean the fish in the usual way, salt the fillets and place in an ovenproof dish.
- Pour about 1 cm. (1/2 inch) of water into the dish, into which a "Cube Maggi" is dissolved, if you wish. [If "Cube Maggi" is not available, use a vegetable-flavored bouillon cube.]
- Squeeze the juice of 1/4 of a lemon over the fish and dot with butter.
- Sprinkle with breadcrumbs; lay 2 slices of lemon over the fish.
- Bake at 350 F. (175 C.) covered for 20 minutes, then uncovered an additional 10 minutes.

I served the cod with potatoes and green beans, which made a balanced meal.

Baked codfish

Eet smakelijk!  --  Enjoy your meal.

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For another fish recipe from Grandma Vanden Bergh's cookbook, see the earlier post, "The Way of All Fish."

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