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Salt cod

Boiled and cleaned dried salt cod simmered in stock with lightly toasted onion and tomatoes until the tomatoes are tender. From Erken's Big Cookbook (1949), p. 807.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 807 (falt i det fri)

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About the dish

The recipe is in the chapter on invalid cookery and shows how dried salt cod can be served in a mild tomato sauce.

How to make it

  1. 1

    Toast the onion

    Lightly toast the sliced onion in the oil in a pot.

  2. 2

    Add fish

    Add the cleaned fish and the tomatoes, and pour in the stock.

  3. 3

    Simmer

    Let it simmer until the tomatoes are tender. Season to taste.

Changes from the original

Quantities are unchanged. The recipe is counted as one serving.

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From1949Modernised
To1949Modernised
1949 (proofread, p. 807) → Modernised~90% of the text changedremovedadded
Den rensede fisk 100 g klippfisk (utvannet, kokt og tomater legges i gryte, hvori den opskårne renset). 1 stk løk er (oppskåret). 100 g tomater. 1 dl kraft. 1 ss olje. krydder (etter smak). Rist den oppskårne løken lett ristet i oljen, tilsettes kraften oljen i en gryte.. Legg i den rensede fisken og småtrekker tomatene, og hell på kraften.. La det småkoke til tomatene er møre; krydres efter møre. Krydre etter smak. Ingredienser: 100 gr. klippfisk, kokt 1 løk 100 gr. tomater 1 del. kraft 1 spiseskje olje.

Note on Modernised

Mengder er uendret. Oppskriften er regnet som én porsjon.

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Frequently asked questions

Does the salt cod need soaking?
The book gives boiled salt cod, so it must be soaked and boiled first.
How long should it simmer?
Until the tomatoes are tender.

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