Cod Fish Stew (Danish)
Ingredients
- 1 1/2 pound fresh or thawed, frozen cod fillets
- 1/4 cup green peppers, diced (optional)
- 3 strips bacon
- 4 teaspoon salt
- 3 medium onions, sliced
- 1/4 teaspoon pepper
- 1 1/2 pound peeled white potatoes, cut in 3/4 inch cubes
- 3 cup boiling water
- 1 No. 2-1/2 can tomatoes
- 1/2 teaspoon celery seed, or 1/2 cup diced celery
- 2 tablespoon parsley, minced
- 3 large peeled carrots, cut in 3/4 inch cubes
Directions
- Saute bacon in deep kettle or dutch oven until lightly browned; then set bacon aside.
- In same kettle, saute onions until tender.
- Add fish cut in 2 1/2 inch pieces; add next seven ingredients.
- Simmer, covered, until vegetables are tender, about 25 minutes.
- Add tomatoes, heat through.
- Garnish with parsley and bacon bits.
Other Information
Author: Mrs Clifford Olsen
Contributor: Point Adams Packing Co
Source: Savory Seafoods of Oregon (1957-07-01)
Ingredients: fillet, green pepper, bacon, salt, onion, pepper, potato, water, tomato, celery seed, parsley, carrot
Equipment: measuring cups, measuring spoons, knife, stove, pot
See Also
Codfish Stew
Author: Mrs Clifford Olsen
Contributor: Point Adams Packing Co
Source: Savory Seafoods of Oregon (1957-07-01)
Category: Seafood
Ingredients: bacon, carrot, onion, green pepper, cod, salt, potato, pepper, water, celery seed, tomato, parsley
Equipment: measuring cups, measuring spoons, stove, pot
Philadelphia Pepper Pot II
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Soup
Ingredients: bay leaf, honey, clove, veal, parsley, water, salt, celery, red pepper, carrot, green pepper, thyme, tomato, peppercorn, onion, potato, pimento
Equipment: measuring cups, measuring spoons, knife, stove, pot
Hot Dutch Potato Salad
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Salad
Ingredients: bacon, pepper, onion, sugar, green pepper, vinegar, potato, salt, egg, carrot
Equipment: measuring cups, measuring spoons, knife, egg beater, stove, pot
Savory Rice with Tomatoes
Author: United States Department of Agriculture
Source: Tomatoes On Your Table (1944-01-01)
Category: Meat
Ingredients: bacon, tomato, green pepper, onion, rice, water, salt, pepper
Equipment: measuring cups, measuring spoons, pot, knife, stove
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove