Ingredients:

1 pound cod fillets
1 tablespoon lemon juice
1/4 cup light sour cream
1/4 cup mayonnaise
3 tablespoons chopped green onion
1 tablespoon butter or margarine, melted
Paprika

Methods:

Place fish fillets in a glass baking dish sprayed with cooking spray.Brush with lemon juice.Broil fish for 5 to 7 minutes or until fish is opaque throughout.

In small bowl, combine sour cream, mayonnaise, green onions and butter or margarine.Remove fish from heat and spread with sour cream mixture.Broil 2 more minutes or until lightly browned.

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Ingredients:

Cod
a little browned butter
a little flour
sugar
one onion
tablespoonful of vinegar

Methods:

For cod au beurre roux, boil a piece of cod and separate it into flakes brown some butter, dredge in a little flour, and a little sugar in powder, and in this fry some slices of onion & fine brown throw in the vinegar, boil it up, pour it over the fish, and serve it with crisped parsley.

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Ingredients:

* 6 (6 ounce) fillets cod
* 6 cups water
* 1 cup white sugar
* 2 tablespoons salt
* 1 1/2 cups butter, melted
* 1 dash paprika

Methods:

1. Preheat broiler. Lightly grease a cookie sheet.
2. Place the fish in a large saucepan. Mix together the water, sugar, and salt. Pour the water-mixture over the fish. The water-mixture should fully cover the fish, if it doesn’t add more water.Bring the water to a boil over a medium-high heat.Boil for 3 to 5 minutes.
3. Remove fillets from water, and blot on paper towels to remove excess water.Brush with 6 tablespoons melted butter, and sprinkle with paprika.
4. Broil for 8 to 10 minutes per inch of thickness, or until the fillets are golden brown.Serve with the remaining melted butter.

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Ingredients:

* 1 pound cod fillets
* 1/2 pound lightly smoked cod, skin and bones removed
* 1/2 lemon
* 1 sprig fresh thyme
* 1 pound parsnip, chopped
* 1/2 pound potatoes
* 3 tablespoons butter
* 1 onion, chopped
* 1 cup milk
* 1 cup heavy whipping cream
* salt to taste
* ground black pepper to taste

Methods:

1. If the smoked cod has a strong smoky flavor, soak it in water for 30 minutes, drain, and rinse.
2. In a large saucepan, cover the cod and smoked cod with water, and add the juice of half a lemon and the thyme.Bring the cooking liquid to a gentle simmer. Poach the fish for 8 to 10 minutes, or until the fish is just cooked and tender. Remove the fish to a bowl, and reserve the poaching liquid. When the fish has cooled enough to handle, break it into large bite-sized pieces. Set aside.
3. While the cod is cooking, peel the parsnips, and cut them into 1/4-inch-thick slices. Peel the potatoes, cut them into 1/2 inch dice, and place them in a bowl of water to prevent discoloring.
4. In a large saucepan or kettle, melt 2 tablespoons of butter or margarine over medium heat. Add onion, and cook until wilted and golden. Add the parsnips, potatoes, and 3 cups of the reserved poaching liquid.Bring the mixture to a boil, reduce heat, and cover.Simmer for 15 minutes, or until the vegetables are tender.
5. Heat the milk and cream in a small saucepan. Do not boil. Stir to the vegetable mixture.
6. Add cod and smoked cod stir.Season with salt and freshly ground pepper to taste.Just before serving, stir in remaining tablespoon of butter.Top each serving with freshly ground pepper and chives.

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Ingredients:

* 2 celery ribs, sliced
* 1 large carrot, cut into 2 inch julienne strips
* 1 small onion, chopped
* 1/4 cup water
* 2 tablespoons white wine or chicken broth
* 1/2 teaspoon dried thyme
* 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
* 1 pound frozen cod or haddock fillets, thawed

Methods:

In a large skillet, combine the first six ingredients.Bring to a boil.Reduce heat cover and simmer for 5-7 minutes or until vegetables are crisp-tender.Stir in soup until blended return to a boil.Add fillets. Reduce heat cover and simmer for 5-7 minutes or until fish flakes easily with a fork.

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