Catholic Recipe: Fish Salad
St. Peter is the patron of fishermen, and his feast day, June 29, is a day of great celebration. The fisherwoman used the best cod or halibut that their men brought home on that festive day, but you will probably buy your fish fresh or frozen. This fish salad is served cold, perfect for the early summer days of celebration.
DIRECTIONS
Crimp (score) the fish (make two inch cuts down the back). Marinate in four cups water, one and one-half teaspoons salt and vinegar for three hours. Boil three cups water, onion, bay leaf, peppercorns and one-half teaspoon salt. Lay fish in boiling water gently. Reduce heat and simmer 10 minutes. Drain, cool and flake fish. Cover platter with layer of potatoes and layer of flaked fish. Top with mayonnaise, eggs, parsley and pickles.
Recipe Source: Cooking for Christ by Florence Berger, National Catholic Rural Life Conference, 4625 Beaver Avenue, Des Moines, IA 50310, 1949, 1999
