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Stockfish and clipfish

7 recipes · Fish

7 stockfish and clipfish recipes from the “Big Cookbook,” in the fish category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Bacalao en salsa (Salt Cod in Sauce)

    Bacalao en salsa from Erken (1914): soaked salt cod layered with potato, bell pepper, onion and tomato, oil and water poured over, simmered covered 1 hour.

  • Klippfisk à la russe

    Klippfisk à la russe from Erken (1914): salt cod layered with onion, tomatoes and bell pepper, lemon and browned butter, 10 minutes in a hot oven.

  • Klippfisk (Salt Cod) with Tomatoes

    Salt cod with tomatoes from Erken (1914): soaked klippfisk steamed 20 minutes in a sauce of butter, onion, tomato purée and fish stock, with parsley.

  • Poached Klippfisk (Salt Cod)

    Erken's poached klippfisk (1914): soaked 12 hours, brought to a boil and poached covered for 15 minutes. Served with melted butter or egg sauce, parsnips.

  • Lutefisk II

    Erken's lutefisk recipe from 1914: stockfish soaked, kept in lye, freshened and boiled in salted water. Served with melted butter or pork drippings.

  • Stockfish

    Erken's method for stockfish: beat the dried fish with a wooden mallet, soak it 1–2 days, steam it on a rack under a lid, and serve with oil, pepper, and salt.

  • Stockfish with Tomatoes

    A simple dish of boiled, flaked stockfish (dried cod) heated 5 minutes in a brought-to-a-boil sauce of butter, parsley, chopped onion, and tomato puree.