Salted CodD' La Mouothue Sècque -

Salted Cod
D' La Mouothue Sècque

Jersey fishermen were among the first to realise the profit to be made by catching cod off the coast of Newfoundland, then salting it and selling it to Catholic countries in South America and Europe for their fast days. So rich did some of these fishermen become that the houses they built back here in Jersey with their Newfoundland wealth were known as 'cod' houses, or in French maisons de terreneuve (New World houses). In those days the port the fishermen sailed back to was St Aubin and the pier and the fine houses round the harbour date from the period when Newfoundland fisheries were booming.

Ingredients

1 lb salted cod
Milk or milk and water
Butter
Plain flour
Chopped parsley

Details

Serves: 3

Method

Soak the cod overnight, changing the water at least twice. Poach in milk or milk and water. Make a sauce with the butter and flour, adding the liquid from poaching the fish and the chopped parsley.


Another method of cooking the soaked cod was to cut the fish into pieces and toast them over an open fire.

Related food category:

• Sea Fish