Recipe#6311

Title: Klipfish (Klipfisk)

  From "Danish Cookery" by Suzanne, Andr. Fred. Host & Son, Copenhagen,
  1957.
  
  Posted by Stephen Ceideberg; March 9 1993.

  Now watch this sleight of culinary hand as I effortlessly slip across
  national boundaries and across hemispheres to inextricably link the
  cuisines of Denmark and Mexico.
  
  Klipfish is salted dried cod, and Danish klipfish is so good that
  large quantities of it are exported to Spain, where "bacalao", as it
  is called there, is much appreciated.
  
  Cut 2 lbs. of fish in pieces and soak for 24 hours in lukewarm water
  (or milk, if desired) with a teaspoon of soda.  Take up the fish, cut
  off the fins, and scrape the skin.  Put over the fire in cold water
  without salt and cook for half an hour until quite tender.
  
  Serve on a hot platter garnished with parsley and with boiled
  potatoes, melted butter, mustard sauce and a dish of diced, hard
  boiled eggs (figure one egg per person).