BERMUDA SALT COD FISH BREAKFAST
This dish is one of many in Bermuda that is loved by the locals, but avoided like the plague by the majority of foreigners, as many visitors almost seem to be unwilling to try anything 'different'. As it takes a while to prepare, it is usually served on a weekend or special occasion, such as the annual Cup Match celebration or Bermuda Day. On these days you can often walk down the streets and smell this being prepared in many kitchens.
Provided by Mercy
Categories Breakfast
Time 9h40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Drain the fish, place in a large pot and cover with clean water. Bring to the boil and allow to simmer for 25 minutes. Add washed and cleaned whole potatoes and let cook for 30 minutes or until the potatoes are cooked.
- For the sauce, fry the bacon in a pan with the olive oil until it is light brown. Add the sliced onion, thyme and sausage and let cook for 5 minutes. Add the stewed tomatoes and let simmer for 10 minutes. Season with salt and pepper.
- To serve, drain the fish and potatoes and portion them onto dinner plates, cover with the sauce and garnish with avocado, ripe banana and wedges of boiled egg.
Nutrition Facts : Calories 1746.5, Fat 43, SaturatedFat 11.9, Cholesterol 597.1, Sodium 16855.7, Carbohydrate 162.5, Fiber 23.7, Sugar 27.3, Protein 175.8
BERMUDA FISH CAKES
Provided by Food Network
Categories main-dish
Time P1DT20m
Yield Yield: 8 cakes
Number Of Ingredients 12
Steps:
- In a heavy bottom pan, saute the onion and garlic until cooked. Add the curry powder and herbs and cook for 1 minute. Add the potato and flaked cod fish to the pan and mix together. Season with salt and pepper. Add enough cream to make the mixture workable. On a floured surface, shape the fish cakes and fry in shallow oil on each side for 5 to 6 minutes over a medium heat.
BERMUDA FISH CHOWDER
This recipe comes from the beautiful island of Bermuda. A wonderful blend of seafood and spices creates a meal in itself! Serve with a loaf of warm, crusty bread and Sherry Pepper Sauce to sprinkle on top.
Provided by Star Pooley
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h20m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oil in a large soup pot over medium heat. Add celery, carrots, onion, green pepper, and garlic; saute about 8 minutes.
- Stir in tomato paste, and cook 1 minute. Add clam juice, potatoes, canned tomatoes with juice, Worcestershire sauce, jalapeno pepper, bay leaf, and ground black pepper. Simmer until potatoes are tender, stirring about every 30 minutes.
- Add fish. Simmer until snapper is easily flaked with fork, about 10 minutes.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 23.8 g, Cholesterol 32.8 mg, Fat 5.9 g, Fiber 4.2 g, Protein 19.4 g, SaturatedFat 0.9 g, Sodium 656.9 mg, Sugar 6.6 g
LAMBES' CODFISH AND POTATO BREAKFAST
This is a traditional Sunday breakfast in Bermuda. There are many ways to enjoy this and I've explained the most common ones below. Any problems, let me know! :-)
Provided by byZula
Categories Breakfast
Time 12h
Yield 6-10 serving(s)
Number Of Ingredients 18
Steps:
- Soak cod in pot of water overnight or for atleast 10 hours.
- In the morning, about an hour before you want to eat; put the fish on to boil. Make sure the water just covers it.
- Boil the cod 2 or 3 times depending on how much you like salt, and make sure you change the water each time you boil it.
- Drain the cod and add the potatoes to the pot. Of course you'll need a large pot. Add enough water to cover and put the pot on to boil.
- Add the eggs 10-15 minutes before you're ready to take the pot off the stove.
- It's done when the fish flakes, the potatoes are soft (not overdone), and the eggs are hard boiled.
- Peel the eggs and plop back in the water to keep warm.
- To serve varies with almost every Bermudian!
- The main way to serve is to use a slotted spoon and add how much fish, potato and egg you want to your plate.
- Peel a banana and add that to one side of your food. Get a few slices of avocado and add that to the other side.
- When I was little I used to mash the fish, potato and egg together with mayonnaise or margarine.
- You can of course just leave it all whole and eat with melted butter which is what I do now that I'm older! It may sound strange but it is really delicous when you get a bit of everything onto your fork!
- The other thing is the sauces. It's all fattening, which is why most people eat this only once a week!
- You can make a tomato sauce or a butter sauce to pour over the top.
- (Some people make an egg sauce, but I never learned how to make it because I figured I alread had egg on my plate!) :-).
- If you're using a sauce, start making it when you put the eggs on to boil.
- Tomato Sauce:.
- Just saute the onion and garlic in margarine or olive oil until the onion is soft. The amount of oil or margarine depends on you.
- Add the stewed tomatoes and season to taste. Simmer for about 10 minutes Spoon desired amount over your codfish and potato.
- Butter Sauce:.
- Saute the onion and garlic in the margarine until the onion is soft.
- Adjust the amount of onion and margarine to your liking. (I like more margarine than most because I hate dry food.) :-).
- Season to taste and simmer for a couple of minutes.
- If you'd like to try the egg sauce; it's pretty much just sauteed onions in butter with some mashed, hard boiled egg added to it. Season it to taste, the amounts of the ingredients are left to you!
- Pour desired amount over your codfish and potato and enjoy!
Nutrition Facts : Calories 1134.2, Fat 23.7, SaturatedFat 4.5, Cholesterol 415.9, Sodium 10879.1, Carbohydrate 119.7, Fiber 20.7, Sugar 27, Protein 113.3
BAKED COD WITH POTATOES AND ONIONS
This simple recipe for baked cod with potatoes and onions tastes a lot like fish chowder. It's easy to assemble and is great on a cold day. I like to prepare it on a Friday because it's a frugal dish that's high in protein and delicious. Serve with crusty French bread or rolls.
Provided by Noelle
Categories Main Dish Recipes Seafood Main Dish Recipes Cod
Time 55m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a large, rectangular baking dish.
- Place the fish in the prepared dish. Arrange potato and onion slices around and on top. Pour enough milk over top to just barely cover. Season with a generous amount of salt and pepper. Dot butter over top.
- Bake, uncovered, in the preheated oven until fish flakes easily with a fork and potatoes are tender, about 45 minutes, checking frequently and adding more milk if necessary. Serve in large bowls.
Nutrition Facts : Calories 572 calories, Carbohydrate 81 g, Cholesterol 76.4 mg, Fat 11.7 g, Fiber 9.1 g, Protein 36.5 g, SaturatedFat 6.9 g, Sodium 245.8 mg, Sugar 16.6 g
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