Gestoofde Kabeljauwstaart

Cod’s tail cooked Dutch style

Preparation info

  • Serves


    • Difficulty


Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About

The Dutch like to serve the tail end of a large cod, prepared as follows, and served with boiled potatoes and small carrots. If the cod is of prime quality, the dish is superb.


  • the tail end of a cod, weighing 750–900 g (1¾–2 lb)
  • salt
  • le


Scale the piece of fish, cut it open on one side and take out the bone. Wash it, salt it lightly and place it in an ovenproof dish with the juice of most of the lemon, and with the dissolved stock cube if used. Put the butter in dabs on top of the fish and cook it, covered, in a moderate oven (355°F, 185°C, gas 4) for half an hour, basting it from time to time with the cooking liquid. Then spri