Stokvisch (Stock Fish)

Stock fish is extensively used in Holland, as it is in many other foreign countries. It is either hake or cod, split and dried, but not salted. Soak 1 lb. of the fish in water for 12 hours, skin and bone it, cut into slices, roll and tie with string. Boil in salted water for 3/4 hour. Drain, remove the string, and served with rice, potatoes, baked onions, and mustard sauce.

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Stock fish is extensively used in Holland, as it is in many other foreign countries. It is either hake or cod, split and dried, but not salted. Soak 1 lb. of the fish in water for 12 hours, skin and bone it, cut into slices, roll and tie with string. Boil in salted water for 3/4 hour. Drain, remove the string, and served with rice, potatoes, baked onions, and mustard sauce.

Have a nice cooking with our recipes
nicefoodie