Norwegian Cod Fish Recipe

Easy and traditional Norwegian Cod Fish recipe.

1 fresh codfish weighing about 4 pounds
chopped suet
1 tablespoon of salt
2 eggs
2 tablespoonfuls of flour
a little mace and ginger

Take the codfish; do not wash it, but wipe with a soft cloth wrung out in cold water. Scrape all the flesh from skin and bone; and put the head, bones and skin on to boil, and when thoroughly cooked, strain. Take equal parts of scraped fish and chopped suet, and the salt and pound to a paste. Add the eggs, flour, mace and ginger. Boil some cream, and when cold, gradually add enough to make a soft batter. Try a little of this in the boiling stock to see if the consistency is right. Then put in a buttered, breaded mould and cook two hours. If some of the batter is left, form in balls and cook in the fish stock and serve as soup.

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