The most delicious recipes with stockfish
This delicious cod is caught in Northern Norway and dried naturally. Stockfish is not salted.
Soaking the dry, pounded stock fish
The pounded stockfish should be soaked for about 36 hours, changing the cold water every 9 hours. Remove the fins, scales, tail and bones from the soaked fish, cut open the belly side and prepare the fish in one of the following ways. Do not use salt or herbs during the cooking, these can always be added later to taste.
Bring sufficient water to the boil in a pan (not aluminium), add the soaked stockfish and let this simmer for about 15-30 minutes until the fish is cooked. The fish is ready when it's insides are no longer glazed looking. The ready to use, pre-soaked stockfish is cooked in about 10-20 minutes.
Put the soaked stockfish in a dish, spreading it out as much as possible. Cover the dish and cook 500 gram for about 5 minutes at 600 Watt. Fish prepared in the microwave retain more of the characteristic "stockfish flavour"
These form the basic recipes. Ensure that the stockfish is ready at the same time as the accompanying rice, potatoes, sautéed onion*) and a mustard or butter sauce. Salt and pepper should be added to taste at the table.
*) Instead of sautéed onion why not try sautéed chicory. For this you need: 3 large or 4 small hearts of chicory, a clove of garlic, 2 desert spoons of sugar, olive oil and 2 peeled tomatoes. Chop the chicory into small pieces which are then fried in olive oil in a hot frying pan; add the sugar and fry until the sugar changes to a light brown. Allow the liquid to evaporate over a hot ring, however take care that the mixture does not turn black (burnt sugar!). Press the garlic, quarter the tomatoes (remove the pips if required) and add these to the pan. Bring the mixture to the boil, cover with a lid, reduce the heat and leave to simmer, stirring occassionally.
When the chicory is cooked, serve the chicory and the stockfish in separate dishes.
Stockfish omelette (serves 4)
Ingredients: 600 gram boiled stockfish (see basic recipe), 6 eggs, ½ dl. cream, 1 desert spoon parsley, 40 gram bacon, 1 red pepper, 1 onion, 40 gram butter, 1 shredded apple.
Fry the finely chopped bacon with the onion and the finely sliced pepper. Cut up the stockfish and put this in an ovenproof dish together with the pepper, onion and bacon.
Add the shredded apple, parsley and pepper and salt to taste and heat the mixture to ensure that it is hot all the way through. Whisk the eggs with the cream until it is light and airy, and pour this over the fish mixture.
Put the mixture into a pre-warmed oven (200 degrees C) until it turns golden brown.
Tip: serve with crispy French bread
Stir 8 desert spoonfuls of butter and 8 desert spoonfuls flour in a pan over a low heat. While this slowly melts together, gradually add 8 dl. milk. Bring the smooth sauce to taste with pepper, salt and nutmeg. Stir about 400 gram cooked stockfish into the sauce. Serve with rice.
Fried stockfish(serves 4)
Mix a batter from 200 gr. flour, ¼ ltr. milk or water, 1 egg and a pinch of salt. Cut 1 kg soaked stockfish into pieces and leave to drain. Dip the stockfish into the batter and fry using butter, margarine or oil.
Cover the pan with a lid and leave to simmer for 15-20 minutes. Serve with lettuce, tomatoes, carrots and new or fried potatoes.
Stockfish in mustard sauce
Cook approx. 1 kg soaked stockfish, see basic recipe (serves 4).
Melt 35 gr. butter, stir in 30 gr. flour and ½ of the juices left from cooking the stockfish. Mix 1 dl. cream with 1-2 desert spoons mustard and mix this into the rest of the sauce. Cut the stockfish into pieces and allow this to simmer for about 10 minutes in the sauce.
To turn this into a feast, all you need is a beer or a dry, white wine, both of which go excellently with stockfish. For the connoisseur we are also prepared to recommend a glass of good red wine.
The leftover stockfish can be transformed into a delicious hotchpotch stew with mashed potato and sautéed onions. A Bami or Nasi dish can be made by replacing the meat with pieces of stockfish. Enjoy your meal!
Stockfish as snack or appetiser
Cut the cold, cooked stockfish into small pieces and dip them into a thick batter. Fry them quickly and serve either hot or cold using a fondue dip sauce or your own fantasy sauce. Cheers.
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