Cod Creole (1940)

Item# Recipe-250-Fish-and-Seafood-Recipes-Cod-Creole

Product Description

Cod Creole (1940)
Cod Creole


3/4 cup minced Celery and Leaves

1 Onion, chopped

1/4 cup Oil [can be reduced to 2 or 3 tablespoons]

2-1/2 cups Cooked Tomatoes [canned stewed tomatoes work well]

1 teaspoon Salt [can be reduced if using canned tomatoes]

1/8 teaspoon Pepper

3 pounds Fresh Cod

6 Potatoes, pared

Cook celery and onion in oil until tender, add tomatoes, salt and pepper and heat to boiling. Add cod and potatoes. Cover and simmer about 30 minutes or until fish is tender, basting fish frequently.

Serves 6.

[Variation] Cook 3 tablespoons chopped green pepper with celery and onions.


Taken from "250 Fish and Sea Food Recipes." Edited by Ruth Berolzheimer, Direct, Culinary Arts Institute. Published by Consolidated Book Publishers, Inc., Chicago, IL, USA, 1940.

To get your own copy of this wonderful little recipe book, do an online search using the title, author and year of publication. There are lots of copies out there!