An adaptation of a zoell-known West Indian recipe, Virgin Island Salt Cod should be served with and a crisp green salad.
2 lb. salt cod
1 oz. butter
1 tablespoons olive oil
2 large onions, finely chopped
1 pint milk
1 teaspoon black pepper
4 tablespoons finely chopped fresh parsley
2 tablespoons double cream
1 tablespoon beurre manie
Place the cod into a medium-sized mixing bowl and pour over enough cold water to cover. Set aside for 24 hours, changing the water twice.
Remove the cod from the water and rinse well. Pat the fish dry with kitchen paper towels and set aside.
In a large flame-proof casserole, melt the butter with the oil over moderate heat. When the foam subsides add the onions and fry, stirring constantly, for 5 to 7 minutes or until the onions are soft and translucent but not brown. Add the fish and fry for 5 minutes, turning once. Pour over the milk, increase the heat to high and bring to the boil. Reduce the heat to low and add the pepper and parsley. Cover the casserole and simmer the fish for 30 minutes or until the fish flakes easily when tested with a fork.
Stir in the cream and then the beurre manie, a little at a time. Cook the stew for a further 2 minutes, or until the sauce is fairly thick and smooth. Remove the casserole from the heat. Serve immediately, straight from the casserole.