Ingredients
2 tbsp butter
1 onion, chopped
4 cup russet potatoes, diced
5 cup milk
2 lb atlantic cod, hake, or haddock file, t, cut into 6
1 ; inch cubes
1 salt
1 white pepper
1 chives, chopped for garnish
Directions
In a large saucepan, melt the butter and sautee onion 2 minutes. Add
ptoatoes and cook 3 minutes longer, stirring frequenntly. Pour in
milk, bring to boil, lower heat and simmer 20 minutes. Add fish and
cook 10 minutes longer, or until potatoes art tender. Season with
salt and pepper. Sprinkle with chives before serving. Makes 6 to 8
servings.
From Newsday (Long Island Newspaper), "Cinderellas of the Sea", by
Marie Bianco p.65, January 13, 1993.
Servings: 6 servings
Cod Chowder - Bsnx01a Recipe brought to you by Recipe Ideas
Categories: Seafood; Soup
The History of Recipes
We are able to track the history of meal recipes way back into ancient history, at least as far into history as the early Egyptians, and potentially, even further back. Having said that, generally, these ancient records were just simple pictorial recipes for preparing meals.
Interestingly, the most ancient recipe in existence, according to food historians is a series of stone tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. During Roman times 25BC a roman called Apicius wrote a few documents showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main course and desserts, a very modern way of dining. Aspicius tells us how the ancient Romans were skilled in the use of many herbs, including many that are still in use today such as bay, mint and asafoetida. Later, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from Arab cooking, including parsley, basil and rosemary. The introduction of these new culinary ideas caused an increase in books on cookery, most of which are now in academic collections. During the succeeding few centuries, the powerful and wealthy strove to serve up the most extravagent meals, and as a consequence, the best cooks and their collection of recipes were at a premium. However, it wasn`t until the nineteenth century that cookery and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collecting, verifying, and recording the recipes that were being prepared for the better households. By the time we get to the twentieth century, cook books were greatly in demand mostly as a result of more people being able to read, more leisure time and having more money to spend. Like it or not, the introduction of TV gave us TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Cod Chowder Bsnx01a recipe.
