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Salt cod à la Valenciana

Salt cod à la Valenciana is a one-pan rice dish of soaked, browned salt cod, tomato slices, peas and raw rice simmered gently in about 1 litre of water until steamed completely dry. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 99.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 99 (falt i det fri)

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About the dish

The dish is a Norwegian take on a foreign rice dish, with salt cod as the main ingredient, and it is served in the dish it was cooked in.

How to make it

  1. 1

    Soak and brown the fish

    Soak the salt cod for 2 to 3 days. Remove skin and bones and cut the fish into smaller pieces. Brown the pieces nicely in oil or margarine.

  2. 2

    Prepare the tomatoes

    Skin the tomatoes and cut them into slices across.

  3. 3

    Mix and steam

    Mix the tomato slices, peas and raw rice with the salt cod in the pan or dish. Put it over a high heat for a few minutes.

  4. 4

    Add water and cook

    Add enough water to stand well above, about 1 litre, and cook over a low heat until the rice is tender. More water can be added, but the dish must be steamed completely dry before it is served.

  5. 5

    Serve

    Serve in the dish, garnished with pickled Spanish pepper if you can get it.

Changes from the original

A quarter kilo is converted to 250 g. The soaking time of 2 to 3 days is counted in the total time.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
1949 (proofread, p. 99) → Modernised~68% of the text changedremovedadded
½ kg. utvannet 0,5 kg klippfisk ¼ „ tomater (utvannet). 250 g tomater. 200 gr. g grønne erter, kokte ¼ kg. risengryn erter (kokte). 250 g risgryn (rå). spansk pepper, søtsyltet 1½ dcl. pepper (søtsyltet, til pynt). 1,5 dl olje eller margarin vann. Klippfisken utvannes (eller margarin). 1 l vann (ca.; mer ved behov). Vann ut klippfisken i 2 à 3 2–3 døgn. Skinn Fjern skinn og ben fjernes, og skjær fisken skjæres i mindre stykker, som brunes stykker. Brun stykkene pent i oljen olje eller margarinen. Tomatene befries for skinn margarin.. Fjern skinnet på tomatene og skjæres skjær dem i skiver tversover, disse, på tvers.. Bland tomatskivene, ertene og de rå risengryn blandes sammen risgrynene med klippfisken i formen, settes kjelen eller formen. Sett over rask varme nogen min. Tilsettes nu noen minutter.. Tilsett så meget mye vann at det står godt over, ca. 1 liter, og alt kokes kok ved svak varme til grynene er møre. Mere Mer vann kan selvfølgelig tilsettes, men retten skal være dampet helt tørr før den anrettes. Serveres anrettes.. Server i formen formen, pyntet med syltet spansk pepper, om den kan skaffes. pepper hvis du har det.

Note on Modernised

Kilo og gram er omregnet fra ¼ kg til 250 g. «Risengryn» er skrevet risgryn. Tiden for utvanning (2–3 døgn) er regnet inn i total tid.

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Frequently asked questions

How long must the salt cod be soaked?
For 2 to 3 days, according to the recipe.
How much water is needed?
Enough to stand well above, about 1 litre. More can be added, but the dish must be steamed completely dry before serving.
How is the dish garnished?
With sweet pickled Spanish pepper, if available.

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