week 3 - Seethed Fish

Above:   Fishmonger's   by Frans Snyders, 1579-1657. From the collection of the Royal Museum of Fine Arts Antwerp

Above: Fishmonger's by Frans Snyders, 1579-1657. From the collection of the Royal Museum of Fine Arts Antwerp

With the food fishery in full swing across Newfoundland and Labrador, the gang in the Colony’s kitchen figured it was the perfect time for a recipe featuring ... what else ... cod!

I have to admit, when I first read this recipe, my initial response was WTF?! Beer poached cod?! Not exactly my idea of a scrummy meal. But that was also my initial response to our previous two recipes, which both turned out to be absolutely delicious. Will Seethed Cod make it three out of three? Give it a try and let us know. 

Here’s the original recipe as it appeared in Thomas Dawson’s The Good Huswifes Handmaide for the Kitchin, first published in 1594:

To seeth Fresh Fish. Take a little water, and as much Beere and salt, and put therto Parsley, Time and Rosemarie, and let all these boyle togeathere. Then put in your Salmon, and make your broth Sharpe with some Vinigar.

And here are two translations for the modern cook. The first is courtesy of godecookery.com:

1 cup water
1 cup beer or ale
1/4 cup white wine vinegar
1/4 tsp. salt
3 Tbs. parsley flakes
1 tsp. thyme
1 tsp. rosemary leaves
4 fish fillets

  • Combine all ingredients except fish in a saucepan; bring to a boil. Reduce heat & simmer. 
  • Place fish in a shallow baking dish, then add enough of the beer mixture to immerse 2/3 of the fish. 
  • Cover baking dish, then place in a 400° F oven for approx. 15-20 minutes, or until fish becomes tender and flakes with a fork when pierced. 
  • Remove fish from baking dish & serve.

And here’s a second:

2 pounds fish fillets
2 tablespoons of butter
2 cups of beer
1 teaspoon of salt
Freshly ground pepper
1/2 cup parsley
1 tablespoon thyme
1/2 teaspoon rosemary
1/4 cup white vinegar

  • Place the fish in a heavy skillet. Add the butter and cover with the beer. 
  • Simmer for several minutes, then add the salt, pepper to taste, parsley, thyme and rosemary.
  • Simmer an additional 15 minutesor until the fish is tender and flakes easily.
  • Add the vinegar and heat briefly.
  • Arrange the fish on a serving dish and cover with the broth. 

Remember, post a helpful tip and/or a photo of your seethed fish on the Colony’s Facebook, Twitter or Instagram account and you’ll be automatically entered in our weekly prize draw. So what are you waiting for. Get seething! 

Jane Severs1 Comment