|Tim's Portuguese Codfish
The Lobster Pot Restaurant
Timothy F. McNulty, Executive Chef
Chef Timothy McNulty grew up in Provincetown's restaurants, starting at the age of 10 when his mother, Joy McNulty, opened J's Port of Call in 1972.
All of the McNulty restaurant enterprises, which grew out of J's Port of Call - and there have been eight of them over the years both in Provincetown and New Hampshire - are family affairs. Tim has spent 25 years perfecting his talents as a chef. Brother Sean is dining room manager. Brother John and sister Julie have also worked at different positions in the restaurants over the years. Chef Tim says his mother, who is officially The Lobster Pot's general manager, is still trying to manage all of them.
Tim's clam chowder has earned him considerable fame in New England as winner of the Boston Chowder Festival several years in a row. He now markets his clam chowder, crab, lobster and corn bisques and his latest creation, sea clam chili, to the wholesale trade.
Together with his wife Pamela, Chef Tim also own 150 Marketplace, a neighborhood convenience store on Bradford Street which sells Chef Tim's home cooked specialties in addition to fresh fish, produce and pre-packaged food items.
14 oz. codfish
6 oz. stuffing (see recipe below)
1 oz. bay scallops
1 oz. baby shrimp
1 oz. crab meat
1 oz. Bermuda onion, sliced very thin
8 oz. Pico sauce (see recipe below)
2 tablespoons butter
Make the stuffing.
In a small pan, sauté the onions, scallops, crab and shrimp in 1 tablespoon of butter. Only cook the seafood half way. Mix it into the stuffing.
Put the stuffing in a casserole dish and place the cod on top. Sprinkle with a little cumin.
Melt the remaining butter and pour it over the fish.
Bake at 350° for 20 to 25 minutes.
Pour the warm Pico sauce over the fish and continue baking for 10 to
15 minutes more.
2 tablespoons butter
11/2 oz. carrot, diced small
11/2 oz. onion, diced small
1 1/2 oz celery, diced small
12 oz. mushroom, sliced
1 pint sherry
2 tsp. basil
3/4 tsp. oregano
1/4 tsp. garlic powder
1/4 tsp. black pepper
24 oz. fresh bread crumbs
Optional: 2 eggs
Melt the butter and sauté the vegetables until three-quarters cooked. Add the sherry and mushrooms. Cook for 5 more minutes on high heat. Add the seasonings and the bread crumbs mixing well. Add the eggs for a tighter stuffing.
2 oz. peanut oil
2 tbsp. garlic, minced
1 lb. onions, diced medium
1 tbsp. basil
3/4 tbsp. oregano
1/2 tbsp. thyme
2 cups rosé wine
41/2 cups whole, peeled tomatoes hand crushed
In an 8 quart pot, heat the oil. Sauté the onions and garlic. When the onions are translucent, add the seasonings and the wine. Reduce the wine by half. Add the tomatoes and heat through.