How long should the stockfish be soaked?

The recipe starts with already soaked stockfish and gives no soaking time. Follow the instructions for the fish you buy.

What is it served with?

The book serves it with potatoes and grated raw root vegetables or peas.

Soaked stockfish turned in flour, browned with leek or onion and simmered with tomato purée and water. From Erken's Stor kokebok (1949), p. 185.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 185 (falt i det fri)

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A simple fish dish from the stockfish section of the 1949 edition, served with potatoes and grated raw root vegetables or peas.

1
Prepare the fish
Skin the soaked fish and cut it into pieces about 3 cm wide. Dry the pieces and turn them in a mixture of flour and salt.
2
Brown the onion
Slice the leek or onion and brown it in some of the fat. Take it out of the pan.
3
Brown the fish
Brown the fish in the remaining fat. Place it in a pan or pot, put the browned leek or onion on top and add the tomato purée.
4
Simmer
Add the water or stock and simmer over low heat for 10 minutes. Serve with potatoes and grated raw root vegetables or peas.

Measures are converted to dl, g and tbsp. The fat is divided between the onion and the fish, as the text implies.

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How long should the stockfish be soaked?: The recipe starts with already soaked stockfish and gives no soaking time. Follow the instructions for the fish you buy.
What is it served with?: The book serves it with potatoes and grated raw root vegetables or peas.

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