Dried cod soaked in lye until jelly-like, baked and served at Christmas with potato, peas and bacon.
History
The dish dates from medieval Norway when dried stockfish was widely traded. The lye treatment is said to have developed later.
Ingredients
- Stockfish (dried cod)
- Lye (traditionally)
- Water
- Butter
- Potatoes
- Peas
- Bacon
How it's made
- Soak the dried cod in water for days
- Soak in a lye solution
- Rinse in cold water for days
- Bake or steam
- Serve with butter and bacon
Photos: ingredients, making & serving
Photos come from the Wikipedia article for this item, via Wikimedia Commons. Each is credited to its author and licence.
Ratings & notes
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