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Klippfisk (Salt Cod) with Tomatoes

Erken's salt cod with tomatoes from 1914: soaked klippfisk in slices is steamed for 20 minutes in a sauce of butter, onion, tomato purée, fish stock, and water, then sprinkled with parsley.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 82 (falt i det fri)

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About the dish

Salt cod dishes with tomato entered Norwegian cookbooks through southern European influence, and Erken includes them as an inexpensive and flavorful alternative to soaked salt cod boiled in water.

How to make it

  1. 1

    Soak the fish

    Put the salt cod in cold water for 1–2 days, changing the water several times, until the fish is well soaked.

  2. 2

    Clean and cut up

    Remove skin and bones, and cut the fish into fine slices, about 5 cm square.

  3. 3

    Boil the sauce

    Combine butter, finely chopped onion, tomato purée, fish stock, and water in a pot, and bring to a boil.

  4. 4

    Steam the fish

    Add the salt cod slices to the sauce, season with pepper, and let everything steam, covered, over low heat for 20 minutes.

  5. 5

    Serve

    Sprinkle with finely chopped parsley and serve piping hot, preferably with boiled potatoes.

Changes from the original

Measurements have been converted to modern units (dl, tablespoons), and "knivsod" (knife-tip) is interpreted as a pinch of pepper. The soaking time is specified in the method.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 82) → 1949 (korrekturlest, s. 98)~40% av teksten endretfjernetlagt til
Klippfisk med tomater. 1 kg. klipfisk klippfisk 150 gr. smør 1 spiseskefuld spiseskje finhakket persille 1 løk 1/2 ½ l. tomatpuré 1/4 1⅓ l. vand 1/4 vann ¾ l. fiskekraft 1 knivsod knivsødd pepper. Den godt utvandede klipfisk utvannede klippfisk befries for skind skinn og ben og skjæres op i fine skiver, ca. 5 cm cm. i firkant. — Smørret, Smøret, den finhakkede løk, tomatpuréen, kraften og vandet vannet blandes sammen og gives gis et opkok. Klipfiskskiverne haves Klippfiskskivene has i, og alt damper under lok lokk over svak varme i 20 minutter.

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Frequently asked questions

How long should the salt cod steam?
The salt cod slices are steamed, covered, over low heat for 20 minutes, after the sauce of butter, onion, tomato purée, stock, and water has come to a boil.
How is the salt cod prepared?
It must be well soaked beforehand. Then the skin and bones are removed, and the fish is cut into fine slices about 5 cm square.
What is the sauce made of?
150 g butter, 1 finely chopped onion, 1/2 l tomato purée, 1/4 l fish stock, and 1/4 l water, plus a pinch of pepper and a tablespoon of finely chopped parsley.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 82. It is figured for 4 servings with 1 kg salt cod.

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