Fish and onion soup (modern reconstruction)
Trout or salmon poached at the end of a simmered broth of onion and root vegetables, a present-day reconstruction of coastal cooking built on excavated fish bones and a boiling pot.
Recipes
1504 records with their sources, across 11 categories.
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Recipes
Elevated risk
Stockfish in walnut sauce (medieval)
The second stockfish sauce from a fifteenth-century English manuscript: walnuts, garlic, bread, pepper and salt ground in a mortar and loosened with the fish's own broth.
Elevated risk
Stockfish in verjuice sauce (medieval)
A fifteenth-century English way to serve cooked stockfish: strained fish broth boiled with chopped parsley, powdered ginger and a little verjuice, then poured hot over the fish.
White beans with bokkoms
Cooked white beans warm gently with a little deboned, ready-to-eat commercial bokkom flesh, garlic, lemon and parsley. This is a contemporary serving adaptation, not a documented inherited Cape dish.
5-minuterssill
A Swedish ready-to-dress herring preparation: add the classic sliced aromatics and spices to already prepared herring, then serve or chill for fuller flavour.
High risk
Smoked mackerel spread
A quick Czech spread folds ready-smoked mackerel into quark, pickles, onion, mustard and lemon for serving with bread.