Wednesday, 18 July 2007

Ceann Cropaig

Had another addition to my Recipe Book journal:

Ceann Cropaig


1 medium / large cod
Cod is not easily available these days; 2 small haddocks or ling will do as well
liver of the same fish, chopped finely
enough fine oatmeal to make a binding mixture
rough salt to taste  

Required utensils
one large pan
a pudding bowl
grease proof paper / aluminium foil

Clean the head of the cod
Stuff the mixture of liver, oatmeal and rough salt into the head.
Sprinkle with flour or dry oatmeal to seal
Cover with grease-proof paper and tie with cotton or string
Place the remainder of the fish in a large pan and add water until it just covers the fish. Bring the water to the boil
When boiling point is reached, place the prepared head in the pan. The water should come halfway up the head
Reduce heat and simmer gently for 20 or 30 minutes depending on the size of the fish
Any surplus of the liver/oatmeal mixture can be placed in a pudding bowl in the water alongside the boiling fish and head, allowing water to come halfway up the side of the bowl  

Local variations
Finely chopped onions are added to the liver/oatmeal mixture in some districts