2301. SALT CODFISH with BACON and EGG-CAPER SAUCE

serves four


1 1/2 lb. salt codfish
2 strips bacon, fried and crumbled
1/4 cup American cheese, cubed
2 cups milk
2 tablespoons flour
1/4 stick butter
4 hard-boiled eggs, chopped
1 tablespoon capers
salt and fresh ground black pepper

Soak the codfish 24 hours, changing the water several times. Boil it gently for 20 minutes. Drain, remove the skin and bones and cut the fish into 2-inch squares; keep it hot. Fry the bacon until brown and crisp; drain it and crumble it.

Melt the butter in a skillet, remove from the heat and add the flour; mix well, then add the milk a little at a time, stirring constantly. Return to the fire and add the cubed cheese, capers and crumbled bacon; mix well. Place codfish pieces on heated serving plates, cover with the egg sauce and serve at once.


bacon recipe courtesy of: The Provincetown Seafood Cookbook by Howard Mitcham, page 199. Provincetown, Massachusetts: The Hermit Crab Press, 1975