What is meant by "flaked fish" in this recipe?

It is fully rehydrated and boiled stockfish (dried cod) that has been picked free of bones and skin and cut into pieces. You need a deep plateful, so either leftovers or freshly boiled dried cod.

How long should the dish cook?

Butter, parsley, onion, and tomato puree are first brought to a boil, then the fish is added and everything cooks for just 5 minutes. Total time is about 20 minutes.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 125, in the chapter on dried cod and salt cod.

What is the sauce made of?

200 g butter, 2 tablespoons finely chopped parsley, 1 small onion, and 2 deciliters tomato puree combined and brought to a boil.

Stockfish with Tomatoes

Name: Stockfish with Tomatoes
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 200 g butter; 2 tbsp finely chopped parsley; 1 pcs small onion (finely chopped); 2 dl tomato puree; 500 g boiled stockfish (flaked, about one deep plateful)

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.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 125 (falt i det fri)

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About the dish

A leftovers dish where soaked and boiled stockfish is flaked and heated in a simple tomato sauce. In 1914, tomato puree was a relatively new, "modern" ingredient in Norwegian cookbooks.

How to make it

1
Make the sauce
Combine butter, parsley, finely chopped onion, and tomato puree in a pot and bring to a boil.
2
Heat the fish
Add the flaked, boiled fish to the sauce and let it cook for 5 minutes.
3
Serve
Serve the dish hot, preferably with boiled potatoes.

Changes from the original

"1 deep plateful" is estimated at about 500 g flaked fish, and 2 deciliters tomato puree is kept as dl. The onion is specified as finely chopped. The amount of butter is kept as the original states it.

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Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 125) → 1949 (korrekturlest, s. 150)~29% av teksten endretfjernetlagt til

200 gr. smør 2 ~~spiseskeer~~ spiseskjeer finhakket persille 1 liten løk 2 del. tomatpuré 1 dyp ~~tallerkenfuld opplukket fisk~~ tallerkenfull plukket fisk. Smør, persille, løk og tomatpuréen blandes sammen og ~~gives~~ gis et opkok. Fisken ~~haves~~ has i; koker 5 minutter.

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Frequently asked questions

What is meant by "flaked fish" in this recipe?: It is fully rehydrated and boiled stockfish (dried cod) that has been picked free of bones and skin and cut into pieces. You need a deep plateful, so either leftovers or freshly boiled dried cod.
How long should the dish cook?: Butter, parsley, onion, and tomato puree are first brought to a boil, then the fish is added and everything cooks for just 5 minutes. Total time is about 20 minutes.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 125, in the chapter on dried cod and salt cod.
What is the sauce made of?: 200 g butter, 2 tablespoons finely chopped parsley, 1 small onion, and 2 deciliters tomato puree combined and brought to a boil.

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