Codfish & Potatoes

OUTERBRIDGE PEPPERS LTD. • P.O. Box FL 85 FL BX Bermuda
Tel:441-296-4451 • Fax: 441-296-4851 • Email: peppers@ibl.bm

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"CODFISH and POTATOES" - Serves 6

Codfish and potatoes are probably as Bermudian as anything you’ll find on these Islands. Sunday breakfast and codfish and potatoes are, for some, synonymous. Perhaps the tradition of salt cod came from the Acoreans, originally brought to Bermuda from the Azores to farm the land.

Most people eat this for breakfast with bananas on the side, but in the Outerbridge family it’s been expanded to a heartier meal which is eaten for breakfast, brunch, lunch or dinner.

2		Packages (2 pounds) boneless salt cod
5		Large potatoes, peeled and quartered (or 12 new potatoes with skins on)
12		Slices bacon
2		Tablespoons butter
4		Large onions, halved and sliced thin
12		Bermuda (or 6 large) bananas
2		Avocados
		Egg sauce (see below)
		Olive oil
		Salt
		Freshly ground pepper
		Outerbridge’s Original Wine Vinegar Peppers Sauce

Soak cod overnight (or for at least 10 hours) in several changes of fresh water. Cook cod fish and potatoes, simmering, in water to cover for about 10 – 15 minutes or until meat flakes apart.

In a frying pan, fry bacon until crisp and set aside on paper towels. Pour off all but 2 tablespoons bacon fat from pan, add butter and onions, and saute until golden.

Peel bananas (serve whole or in slices). Cut avocados in half lengthways, peel, and then cut in ½-inch slivers.

Divide all the above among 6 plates. Put seasonings and sauces on table and condiments. There are several ways to proceed from here. You can delicately keep all the foods separate and liberally sprinkle olive oil and Outerbridge’s Original Wine Vinegar Peppers Sauce only on the cod, or over all, with sauces on the side. Or you can mash everything together and put the seasonings and sauces over the lot. Either way, "Pleasant appetite!"

Egg Sauce - 3 Cups

4		Tablespoons butter
4		Tablespoons flour
2		Cans evaporated milk
7		Hardboiled eggs, finely chopped
4		Tablespoons parsley, finely chopped
1		Teaspoon onion juice
1		Tablespoon Outerbridge’s Original Sherry Peppers Sauce
1		Teaspoon Worcestershire Sauce
		Salt to taste
		Freshly ground pepper to taste

Melt butter in a heavy-bottomed pan and add flour. Cook for about 2 minutes, stirring constantly, but do not brown. Add milk and bring to a boil stirring, simmer and continue to stir for a few minutes as sauce thickens. Add finely chopped egg, parsley, onion juice, Outerbridge’s Original Sherry Peppers Sauce, Worcestershire Sauce, salt and pepper. Serve warm.