Baccala (Stockfish)
Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks on the foreshore, called "hjell". The drying of food is the world's oldest known preservation method, and dried fish has a storage life of several years. The method is cheap and effective in suitable climates; the work can be done by the fisherman and family, and the resulting product is easily transported to market.

• Cut baccilli fish to pieces and add some cinnamon and black pepper.
• Dip in flour and place in frying pot.
• Fry onions and garlic and add anchovies, parsley and white wine until wine evaporates completely.
• Pour heated milk, mix well and add mixture to bacala.
• Bring to boil, then cover pan and let cook until milk evaporates completely.

Serve hot.