To Seethe a Cod or Bass
1 3-4 lb. whole cod or bass
1 ½ cup fresh water
1 tsp. salt
Clean and gut your fish, or have your fishmonger do it for you, and
lay the fish in a pot with enough water t cover and 1tsp. of salt. Bring very gently to
just below boiling, then simmer for 10-15 minutes per pound, depending on the thickness of
your fish rather than the weight. The fish will be cooked enough when you can flake the
flesh form the bone easily. However, do not overcook and allow it to break into pieces.
You will have more success keeping the fish in one piece if you tie it in cheesecloth
before boiling. Remove the fish from pot and keep warm in a dish or a deep-welled platter.
Sauce
¼ tsp. dried rosemary 1 large onion, sliced¼ cup chopped fresh parsley ¼ tsp.
mace
1 Tbsp. butter
Draw off half of your fish broth (¾ cup) and mix with all other ingredients. Gently boil
until flavors are well blended. Pour over your fish and serve.
To vary the sauce, you may omit the fish broth and substitute with ¾ cup of dark beer and
add pepper instead of mace.