Provincetown Creamed Codfish: A Taste of New England History

The first time I tasted creamed codfish, I was visiting my grandmother in a small coastal town just north of Boston. The air smelled of salt and the sea, and her tiny kitchen was filled with the comforting aroma of simmering milk and something subtly…fishy. I was hesitant, but she insisted I try a bite of the creamy, white mixture ladled over a piece of buttered toast. One taste, and I was hooked. It was a taste of history, a taste of resourcefulness, and a taste of love, all in one simple, comforting dish. This version, inspired by a classic New England recipe, brings those memories flooding back.

Recipe Overview

• Prep Time: 24 hours 15 minutes (includes cod soaking time)
• Cook Time: 15 minutes
• Total Time: 24 hours 30 minutes
• Servings: 4
• Yield: Approximately 4 cups
• Dietary Type: Not specified

Ingredients

• 2 cups salt cod fish, soaked overnight in several changes of water and cooked
• 1 tablespoon butter
• 1 tablespoon flour
• 1 cup milk, hot
• 1/8 teaspoon pepper
• 1 egg yolk, beaten

Equipment Needed

• Large bowl for soaking the cod
• Medium saucepan
• Whisk
• Fork

Instructions

1. Begin by preparing the salt cod. Place the salt cod in a large bowl and cover it with cold water. Let it soak overnight, changing the water several times (ideally every 4-6 hours) to remove excess salt. This is a crucial step; the saltiness of the cod can make or break the dish.
2. After soaking, place the salt cod in a saucepan and cover with fresh water. Bring to a simmer over medium heat and cook until the fish is tender and flakes easily, about 10-15 minutes. Be careful not to overcook it, as it can become tough. Drain the cooked codfish well.
3. Once the codfish is cool enough to handle, use a fork to flake it into small pieces. Set aside.
4. In the same saucepan, melt the butter over medium heat.
5. Add the flour to the melted butter and stir continuously with a whisk until well incorporated. This creates a roux, which will thicken the sauce. Cook the roux for about 1 minute, stirring constantly, to cook out the raw flour taste.
6. Gradually add the hot milk to the roux, whisking constantly to prevent lumps from forming. Continue stirring over medium heat until the sauce thickens and comes to a boil.
7. Reduce the heat to low and stir in the flaked codfish and pepper. Mix well to combine.
8. In a separate small bowl, lightly beat the egg yolk.
9. Temper the egg yolk by slowly adding a few tablespoons of the hot cream sauce to the beaten egg yolk, whisking constantly. This prevents the egg yolk from scrambling when added to the hot sauce.
10. Pour the tempered egg yolk mixture into the saucepan with the codfish and cream sauce. Stir well to combine and cook for another minute or two, until the sauce is thickened and glossy. Do not boil after adding the egg yolk.
11. Serve immediately.

Expert Tips & Tricks

• Soaking the Cod: The most important step is properly soaking the salt cod. Undersoaking will result in an overly salty dish, while oversoaking can remove too much flavor. Taste a small piece of the cod after soaking to determine if it needs more time.
• Milk Temperature: Using hot milk helps the sauce thicken more quickly and evenly. You can heat the milk in a separate saucepan or in the microwave.
• Tempering the Egg Yolk: Tempering the egg yolk is crucial to prevent it from scrambling and creating an unpleasant texture in the sauce. Add the hot cream sauce slowly and whisk continuously.
• Don’t Overcook: Avoid overcooking the codfish at any stage, as it can become dry and tough. The goal is to cook it just until it flakes easily. Similarly, avoid boiling the cream sauce after adding the egg yolk to prevent curdling.
• Flavor Boost: For a deeper flavor, consider infusing the milk with a bay leaf or a few sprigs of thyme while heating it. Remove the herbs before adding the milk to the roux.

Serving & Storage Suggestions

Serve the Provincetown Creamed Codfish immediately while it’s hot and creamy. It’s traditionally served over toast points or in baked potato shells. You can also serve it with rice, mashed potatoes, or biscuits. For an extra touch, garnish with a sprinkle of fresh parsley or chopped chives.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it in a saucepan over low heat, stirring occasionally. Add a splash of milk if the sauce becomes too thick. Freezing is not recommended, as the sauce may separate upon thawing.

Nutritional Information

Please note that these values are estimates and may vary based on specific ingredients and preparation methods.

Nutrient	Amount per Serving	% Daily Value
Calories	210 kcal	11%
Total Fat	10g	15%
Saturated Fat	6g	30%
Cholesterol	85mg	28%
Sodium	400mg	17%
Total Carbohydrate	10g	4%
Dietary Fiber	1g	4%
Sugars	5g	–
Protein	20g	40%

Variations & Substitutions

• Herbed Creamed Codfish: Add a tablespoon of chopped fresh herbs, such as parsley, chives, or dill, to the cream sauce for a brighter flavor.
• Spicy Creamed Codfish: Add a pinch of red pepper flakes or a dash of hot sauce to the cream sauce for a little heat.
• Vegetable Medley: Incorporate cooked vegetables like peas, carrots, or green beans into the creamed codfish for added nutrition and flavor.
• Dairy-Free Version: Use a plant-based milk alternative, such as almond milk or soy milk, and a plant-based butter substitute to make this dish dairy-free. Be aware that the sauce may not thicken as much as with dairy milk and butter.
• Potato Variation: As the original recipe suggest add 3 hard-cooked eggs, chopped, to the creamed fish before filling the potato shells. Add mashed potato, brush with melted butter and place under hot broiler until golden.

FAQs (Frequently Asked Questions)

Q: How do I know if the salt cod is soaked enough?
A: Taste a small piece of the cod after soaking. It should still be slightly salty, but not overwhelmingly so. If it’s too salty, continue soaking it for a few more hours, changing the water regularly.

Q: Can I use fresh cod instead of salt cod?
A: While you can use fresh cod, it won’t have the same distinctive flavor and texture. If using fresh cod, reduce the cooking time accordingly.

Q: Can I make this dish ahead of time?
A: Yes, you can prepare the creamed codfish a day in advance and store it in the refrigerator. Gently reheat it over low heat, adding a splash of milk if needed, before serving.

Q: My cream sauce is too thin. How can I thicken it?
A: If your cream sauce is too thin, you can whisk together a teaspoon of cornstarch with a tablespoon of cold water and stir it into the sauce. Cook for a minute or two, until the sauce thickens.

Q: The cream sauce curdled when I added the egg yolk. What did I do wrong?
A: The most common cause of curdling is adding the egg yolk directly to the hot cream sauce without tempering it first. Tempering the egg yolk gradually raises its temperature and prevents it from scrambling.

Final Thoughts

Provincetown Creamed Codfish is more than just a recipe; it’s a piece of New England history, a testament to resourcefulness, and a comforting reminder of simpler times. Don’t be intimidated by the salt cod; with a little patience and the right technique, you can create a truly memorable dish. I encourage you to try this recipe and share it with your loved ones. It’s a perfect dish for a cozy night in, a special brunch, or a comforting meal on a cold day. And don’t hesitate to put your own spin on it – perhaps adding some fresh herbs or a touch of spice. I’d love to hear about your experiences and any variations you come up with! Enjoy!