Prep 15 mins
Cook 1 hr
Stockfish is unsalted fish, especially cod, dried by sun and wind on wooden racks on the foreshore called flakes, or in special drying houses. The drying of food is the world's oldest known preservation method, and dried fish has a storage life of several years. Try this served with deep-fried onion rings. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Overnight soaking not included in preparation time.
- 3 lbs dried cod fish fillets, soaked overnight in water
- 1⁄3 cup butter
- 4 tablespoons flour
- 2 cups water, boiling
- 1⁄4 teaspoon salt
- Roll cod fillet and tie with twine.
- Cover with boiling salted water and simmer until tender.
- Melt 4 tablespoons of the butter in a saucepan, blend in flour and brown slightly.
- Add water gradually, stirring constantly until thickened.
- Simmer for a few minutes.
- When fish is ready, place on a hot platter, add salt and remaining butter to sauce; pour over fish.