Prep 12 hrs
Cook 30 mins
Stockfish is unsalted fish, especially cod (but sometimes hake or haddock), dried by sun and wind on wooden racks on the foreshore called flakes, or in special drying houses. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.
- Soak fish in cold water for 12 hours.
- Skin, bone and cut into slices.
- Cover with boiling water and simmer until tender.
- Serve with melted butter and pepper.