Medieval Stockfish recipe: Stockfish with peas, apple, and raisins
Bart Holterman, 14 July 2016
On the 11th of June 2016, a “Gastronomic stockfish symposium” took place in the city of Bergen, Norway, during the International Hanseatic Days 2016. The symposium highlighted the important role of dried fish for the history of the city. After all, without the high demand for stockfish in pre-modern Europe the city would probably never have become the medieval and early modern trading hub for northern Europe. Until c. 1500 stockfish coming from northern Norway and Iceland was brought to Bergen, and from there traded with merchants from the European mainland and the British islands, in exchange for grain and other commodities. This led to the establishment of the Hanseatic Kontor, the remains of which still exist as the Tyskebrygge quarter in the city, dominated by merchants from Lübeck, who had a near monopoly on the stockfish trade for centuries.
Topics during the symposium were very diverse, illustrating the multi-faceted influence of stockfish on the economy and culinary culture of Norway and the rest of Europe, in the past and today. The papers presented ranged from the influence of climate change on cod stocks to the culinary stockfish traditions on the Iberian peninsula, in Upper Franconia, and in Northern Italy. In the latter case, there even exists a stockfish brotherhood which seeks to preserve the culinary stockfish tradition in Italy. All presentations (with pdf files and videos) can be found here. I presented the stockfish consumption in medieval Germany, combining Hans Christian Küchelmann’s archaeozoological research and my own, based on written sources such as cook books.
This provides the perfect opportunity to present another medieval stockfish recipe which we tested a while ago: stockfish with peas, apple and raisins. As the name suggests, the recipe is an example of the same typical medieval combination of hearty and sweet tastes which was also prevalent in the previous recipe of Spanish puff pastry, and which might seem peculiar to modern taste. It is derived from a fifteenth-century manuscript from Flanders which is being edited by Christianne Muusers on her wonderful website Coquinaria. She interpreted the recipe as a typical winter recipe, since all ingredients were available in dried form at the time. We took fresh or deep-frozen ingredients (except for the stockfish), which tasted just as well. For Muuser’s transcription and interpretation of the recipe, see this page.
Cooking time: ca. 1 hour (+ 1,5 day preparation)
Ingredients (2-3 persons):
- 100g stockfish (makes about 200g fish meat when soaked an cleaned)
- 200g peas
- 1 apple, in pieces
- 1 large onion, sliced
- 100g raisins
- mixture of cinnamon, cloves, and mace (or nutmeg)
- ginger powder
- Hammer the stockfish well for a while (if needed: some stockfish is sold pre-hammered). Soak the fish in water for 1-2 days, refresh the water a couple of times a day. When the fish is well soaked, remove the skin and bones. Take care to remove all the small bones!
- Fry the onion until golden. Add the apple and stockfish pieces and let it fry for a while, then sprinkle the spices over it.
- Add the peas and some water, stir and let it simmer with a closed lid on low fire, 20-30 minutes.
- Add the raisins during the last 10 minutes.
- Serve hot.
[…] the fish for a while before soaking it, to make the flesh softer. As we have seen from our own experiences in preparing stockfish, this procedure can destroy or deform the vertebrae of the fish. Hence, deformed or broken […]
What year or century was this stockfish recipe from?
It’s a fifteenth-century recipe from a Flemish manuscript.