Creamed Codfish-from salted cod

Name: Creamed Codfish-from salted cod
Prep time: 4 h
Cook time: 3 min
Total time: 4 h 3 min
Yield: 4 servings
Cuisine: Newfoundland
Ingredients: 1½ to 2 pounds Salt Cod; 3 tbsp Butter; 4 cups Whole milk or evaporated; 1 Onion; 4 to 5 tbsp Flour or Corn Starch; ½ cup Vegetable Broth; ½ Black or White Pepper

Cream Codfish-from salted cod, this is a lovely meal and quick and easy to make, serve on a slice of homemade bread.

By Bonita Hussey

May 12, 2019

5.01 rating

Prep: 4 hr
Cook: 3 min
Makes: 4 servings
Serves: 4 People

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This recipe is in my cookbook What's for Supper?

About this recipe

Having photos to follow is nice too, I do have a full video you can sit and enjoy to make this delicious creamed codfish meal.

Take a few minutes to check out this link to our cookbooks https://www.bonitaskitchen.com/cookbook

Salted codfish was fresh cod from the atlantic ocean then soaked in sea salt to pickle, years ago was put outside in the summer months to dry in the wind and sun, or on the bare cliffs or rocks of Newfoundland.

Now people got indoor shed heaters that would do the same job, this method help preserve the salted cod to be store in boxes to kept all winter long to enjoy.

Some freezes it and that will also keep it from spoiling before its all eaten. I have seen my dad hang the codfish by the tail and put it on our cloth line to dry, some people to this day drys their codfish on flats above ground and covers with plastic and a grill to keep any critters from walking on their salted cod. Interesting stuff, but ever so tasty when done right.

Now back to Chris’s delicious creamed codfish meal, so good and not a lot of steps to this lovely traditional meal and topped with a dried mustard of choice but Chris’s family used coleman’s dried mustard.

This was the mustard that Chris’s family used to finish plating their meal with and the bright yellow colour plus the hint of mustard taste put this creamed codfish meal to another level, so if you enjoy this recipe please take the time to leave us a message because we would love to hear from you…..:)

SO FROM OUR KITCHEN TO YOUR’S HAVE A WONDERFUL DAY….

carrot cake jam — **Thank you for visiting our website, from our kitchen to yours have a wonderful day. Bonita and RMHussey productions and Team.**

The recipeCreamed Codfish-from salted cod

One step at a time in big print, and your screen stays on.

Ingredients Tick them off

1½ to 2 pounds Salt Cod
3 tbsp Butterad extra
4 cups Whole milk or evaporatedor more
1 Onionchopped, medium
4 to 5 tbsp Flour or Corn Starch
½ cup Vegetable Broth
½ Black or White Pepperor 1 tsp

Method Tap a step to keep your place

Soak salted cod for 4 hours (change water twice).
Bring cod to a simmer NOT BOIL for 2 to 3 minutes – drain water – bring to simmer again 2 to 3 minutes.
Flake cod (it will separate naturally). REMOVE ANY SILVER SKIN and bones.
In large frying pan sauté medium onion that has been finely chopped with butter until very soft. Then add whole milk or evaporated milk to the pot, except 1 cup.

Bring milk/butter/onion mixture to a simmer. Add fresh ground black or white pepper to taste. Add flaked codfish.
In a bowl or mason jar, add 4 or 5 tablespoons of flour to the remaining 1 cup of milk and whisk together to get a thick creamy thickening agent (or rue).
Slowly pour the rue into the simmering pot while stirring. Stir until desired consistency.
If finished creamed codfish appears to thick – add a little more milk to regain desired
consistency, or vegetable broth from potatoes.
Serve with boiled potatoes.

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What's in it

Allergens

Fish
Milk
Wheat

From my ingredient list. If you have an allergy, always check the labels on what you buy.

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12 messages

I answered 6 of them myself.

Kathy

October 2026

Do they still make cod in the wooden box?

Reply
1. Bonita
  
  October 2026
  
  HI Kathy, Thank you for your message and for stopping by…Years ago our elders would salt their codfish a couple of ways one was in a box with layers of course salt and I think that was a wet salted method. The other was preserving it in salt a few day and then hung on a line or wire rack to sun dry or air dry. I like that type better… You hydrate it after by soaking it in cold water to remove some salt and cook it. Good question.. Thank you Bonita
  
  Reply
Sherri Tetreault-Eaton

April 2023

Great recipe! I thickened it with dehydrated potato flakes and added a 1/4 cup of dehydrated vegetables for a splash of color.

Reply
1. Bonita
  
  April 2023
  
  Hi Sherri, That sounds lovely and thank you for sharing that with us. I’m glad you made our recipe and you left a message letting me know. I hope you had a lovely Easter weekend and thank you. 🙂 Bonita
  
  Reply
Marge

January 2021

I remember when I was young my Mom would make creamed cod. She bought it in a little wooden box. Is it still sold that way today? And can you only get it at certain times of the year? My mouth has been watering for it lately.

Reply
1. Bonita
  
  January 2021
  
  Hi Marge: Thank you for your message and for stopping by, you can get salted cod anytime of the year. Because now cod season is usually 4 time a years for cod fishery, then they would make salted dry, wet and frozen cod. I’m so glad you enjoyed our video and recipe, message anytime and stay safe. 🙂 Bonita
  
  Reply
Chris Baker

September 2019

Mary, I was told you prepared the creamed salted cod recipe I shared with you. My cousin Wilfred from St. John’s let me know. I checked out the video – great job – video made me very hungry. I’ll have to wait though – not much access to salt cod in South Alabama this time of year. ***Chris

Reply
1. Bonita
  
  September 2019
  
  Hi Chris: You are very welcome and we are so glad you finally got to see your recipe, it was delicious and now loved by many more people. In the fall I start work with east link community cable for Bonita’s Kitchen and i’m thinking your Creamed Codfish recipe will be one of the shows we will share with the viewers of Newfoundland and Labrador and across the east coast provinces. We are pretty blessed to have so many wonderful followers and they love and make all of our recipes we share with them. Thank you once again for sharing your family recipe with us and have a lovely day and keep in touch from time to time, send us a message. God bless Bonita
  
  Reply
Mary A Skibinski

May 2019

Question. Was there an amount for the Colman’s Dry Mustard in the recipe you have from Chris? I would be tempted to sprinkle it over the pot, give a stir and then serve.

Reply
1. Bonita
  
  May 2019
  
  Hi Mary: Thank you for your message and no there isn’t a amount its to your taste or just for garnish, thank you and enjoy. Bonita
  
  Reply
Mary A Skibinski

May 2019

FYI: Not only Canadian recipes fill my kitchen. Polish translations. British temperatures use a different system. Even Australian amounts use different words. About twenty years ago I learned that the Americans “Stick of Butter” is 8 tablespoons or a quarter of a pound. While visiting relatives I saw that their pound of butter was divided in four when I opened the outer wrapping. Each quarter pound was cut lengthwise and paper wrapped first. Ours is not packaged like that in Canada usually. I just cut off a quarter of the pound of butter when a recipe calls for a stick. Even at my age, I still like to learn new things. I have done so watching you cook. Thank you.

Reply
1. Bonita
  
  May 2019
  
  Thank you Mary for clearing that up, we have a block of butter in Newfoundland but some times you will buy a package of margarine that got four quarters in the package or stick. But for this recipe its what you like and taste, for sure. Enjoy Bonita 🙂
  
  Reply