Stuvad Östersjö-torsk

Baltic cod cooked with dill and parsley

Preparation info

  • Serves


    • Difficulty


Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About

One of the classic Swedish fish dishes is Stuvad Abborre, abborre being the freshwater perch. However, Hagdahl, author of the greatest cookery book in the Swedish language, which is a sort of culinary national monument, stated therein that the small cod of Baltic waters were suitable for the same treatment. So here is the recipe, adapted from the perch version given by Tore Wretman in his elegant and learned book Svensk Husmanskost. (He can only approve the transferral of the recipe