Gestoofde Kabeljauwstaart

Name: Gestoofde Kabeljauwstaart (Cod’s tail cooked Dutch style)
Yield: Serves Four
Cuisine: Netherlands
Ingredients: lemon; salt; the tail end of a cod, weighing 750–900 g (1¾–2 lb); the tail end of a cod, weighing 750–900 g (1¾–2 lb); breadcrumbs; butter, 100 g (3½ oz); hot water (optional)

Cod’s tail cooked Dutch style

Preparation info

Serves
Four

Difficulty
Easy

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.

Ingredients

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

Europe
Netherlands
Fish course
Pescatarian

Method

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