Had another addition to my Recipe Book journal:
Ceann Cropaig
Ingredients
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
string
Method
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
3 comments:
I will try anything at least once (I think), and I would try this if someone made it for me; but I don't think it's anything I'd be tempted to make for myself, even if cod were easily accessible. Did you know "cod's head" used to be a slang term that meant "fool"? Whenever I see or hear "cod's head" I think of Othello.
Lori
Ah-Ha-Had no idea you had this blog.....
very nice palce to visit.....
The name pulled me onto this one, but Guido I just couldn't deal with the haddock having its head still lol just a quirk I guess. But I baked it w/lemon pepper and asparagus, had a good healthy dinner. Hard to find good haddock here but lots of bluefish, whitefish, salmon, shark, alot of it smoked. CATHY
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