Baked Creamed Codfish Recipe

Beth Asaff
creamy codfish

Ingredients for Baked Creamed Codfish Recipe

  • 1 pound of cod, cleaned and deboned
  • 2 cups water
  • 1 teaspoon salt
  • Sprig of parsley
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 3 cups milk
  • 1 tablespoon butter
  • 1/2 teaspoon nutmeg
  • Bread crumbs to taste


  1. Dissolve the salt in the water and bring it to a boil.
  2. Add the fish and the parsley to the boiling water and boil the fish until cooked through - approximately 10 minutes.
  3. Remove the fish from the water and drain it. Set aside.
  4. Make a roux by combining the flour and 3 tablespoons of butter in a pan. Cook until the mixture becomes straw-colored. Remove from heat.
  5. Heat the milk to boiling and whisk the hot milk into the roux to form a Béchamel sauce.
  6. Add the additional butter and nutmeg to the sauce and set aside.
  7. Cut the fish into pieces and layer them in a baking pan. Between each layer, ladle on some of the sauce. Top the fish with the remaining sauce.
  8. Sprinkle the top of the fish with bread crumbs and place the pan in an oven heated to 350 degrees.
  9. Bake the fish until the bread crumbs brown.
Baked Creamed Codfish Recipe