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2 sm Whole codfish OR 1 1/2 lb Codfish fillets
1 c Milk
1 c Heavy whipping cream
Clean codfish. Remove head and cut fish into fillets. Remove fish
bones. Cut fillets into 2" pieces and place in saucepan. Add milk and
whipping cream. Place over medium heat and bring to scalding
temperature. Do not boil.
Reduce heat and continue simmering until fish is done. Season to
taste with salt and pepper. Ladle into soup bowls and serve hot.
Makes about 1 quart, or 4 servings.
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