CookEat Recipe
Bisque of Codfish
Codfish broth simmered with vegetables and spices, strained and lightly thickened with butter and flour, then finished with milk, cream and egg yolk.
Method
Steps
Step 1
Have one pound of raw boneless Atlantic cod flesh and additional clean raw cod bones ready separately. Use bones prepared for stock, with blood, gills and viscera removed. Keep the fish, milk, cream and egg yolk refrigerated until needed. Peel the carrot and onion, trim the leek, and wash and slice the carrot, onion, leek, celery and parsley.
Step 2
Bring the two quarts of water to a boil in a saucepan large enough for the broth ingredients. Add the tablespoon of salt, half teaspoon of white pepper, saltspoon of crumbled dried thyme, bay leaf, two cloves and all the sliced vegetables and parsley. Cover and let boil slowly for about thirty minutes.
Step 3
Cut the weighed pound of cod flesh into pieces and add them with the additional cleaned cod bones. Cover again and boil gently for about fifteen minutes, continuing as needed until the largest cod pieces reach at least 74°C for fifteen seconds.
Step 4
In a second food-safe saucepan, heat the one and a half tablespoons of melted unsalted butter. Add all three tablespoons of flour and stir over the heat for about one minute.
Step 5
Support a fine sieve lined with clean damp food-grade muslin over the roux pan. Gently ladle all the recovered hot fish broth through it, without crushing or pressing the fish, bones or vegetables. Discard the strained solids. Whisk the broth and roux briskly for about one minute.
Step 6
Add the gill of pasteurized whole milk, two gills of unsweetened 35% dairy cream, saltspoon of grated nutmeg and saltspoon of cayenne pepper. Mix with a wooden spoon and boil for about five minutes, stirring.
Step 7
Take the bisque off the boil. Mix the one egg yolk with the additional tablespoon of milk. Gradually stir a little of the same hot bisque into this mixture, then return it all to the pan. Heat gently for about one minute, stirring constantly without boiling, and continue as needed until the mixed bisque reaches at least 74°C for fifteen seconds.
Step 8
Pass the bisque through fresh clean damp food-grade cheesecloth into a clean warm soup tureen. Serve immediately.
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