Got an hour for Cooking

800 g Fillet of Cod, steamed with a bit of salt
6 Potatoes, boiled
200 g Butter
2 small Onions, coarsley chopped
4 Spring Onions, coarsley chopped
Chives
Milk
Salt og pepper

Melt some butter in a caserole and and the Onions and Spring Onions to let it get ’shiny and soft’ - don’t let it go brown.
Squeeze the boiled potatoes (using your hands or any other means possible) and add them to the onions.
Stir - add half the butter and some Milk (or Cream)Cut the fish into inch cubes and add to the Onions and Potatoes mix.Stir - add the rest of the Butter and some more Milk/CreamSalt and Pepper to taste.

Serve with a dash of Chives on the top - and my own favourite is to have some pieces of bacon on the side…

250 g white Fish, in chunks
1 Carrot, sliced
1 small Onion, chopped
1 1/2 liters of Stock (Fish, Veggie, Mushroom, Onion)
1-2 Bayleafs
6-12 Peppercorns, whole
350 g Black Salsify, sliced
100 g Butter
1 tbsp white Flour
250 ml milk

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Heat 1 tbsp Butter and some olive oil, over low heat, then add the Carrot and Onion. Simmer for 5 minutes, add seasoning and 1 liter of stock and bring to the boil and simmer for 40 minutes.
In a smaller pot melt the rest of the Butter, add the Flour and stir ’till all lumps are gone. Gently start pouring in rest of Stock while stirring. Add the milk and simmer for 2 minutes.
Add Fish chunks simmer for another 2 minutes and serve.

Serve with fresh bread.