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Hot Cape Cod Dip

Yield 2 1/2 cups
Serve this hot fish dip with crisp crackers or celery slices. If you like crab dip, you'll enjoy this fish dip recipe.


  • 1 (1-pound) cod fillet
  • 2 shallots, minced
  • 3 tablespoons butter or margarine, melted
  • 1 tablespoon all-purpose flour
  • 3/4 cup milk
  • 1/2 cup whipping cream
  • 2 tablespoons dry sherry
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon Worcestershire sauce
  • Garnish: chopped fresh parsley

How to Make It

  1. Fish in a Flash: Pour water to a depth of 2 inches into a large skillet; bring to a boil. Add fish, and return to a boil. Cover, reduce heat. and simmer 5 to 8 minutes or until fish flakes with a fork. Remove from skillet with a slotted spoon; cool slightly. Flake into bite-size pieces.

  2. Sauté shallots in butter in a heavy saucepan over medium-high heat 3 minutes or until tender; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Stir in whipping cream and next 6 ingredients.

  3. Add fish; cook over low heat until thoroughly heated. Serve in a chafing dish; garnish, if desired. Serve warm.

  4. Note: Double recipe to fill chafing dish.