Kabeljauw Gestoofd in Botersaus

Kabeljauw Gestoofd in Botersaus

My grandmother was born in Urk. When she was born, in 1916, Urk was still an ile. In 1939 Urk was connected to the mainland, but only in 1948 the first road connected Urk. Urk is famous for more than fish, but let’s stick to the food ;-). My grandmother would serve a stew with schol (plaice), today I will make Kabeljauw Gestoofd in Botersaus (Cod Sewed in Butter Sauce) because it’s to early in the season for paice.
My grandmother is gone a long time, but my memories of her will last forever. This dish is one of those warm memories.

Kabeljauw Gestoofd in Botersaus
(Codfish Stewed in Butter Sauce)

Recipe by Berend QuestCourse: Dutch AuthenticCuisine: DutchDifficulty: Easy


Prep time


Cooking time


Total time




  • 4 pieces of cod fillets

  • 250 gr butter

  • 1 shallot

  • 1 small red chilli pepper (without seeds)

  • 1 clove of garlic

  • 1 lemon

  • pepper and salt

  • 1 tablespoon of coarse mustard

  • fresh parsley


  • Slice up the garlic, union and pepper and glace them in 50 grams of the butter. Don’t let it brown.Kabeljauw Gestoofd in Botersaus
  • Slowly melt the butter, put in the juice and the zest of the lemon and the mustard.
  • Grind some salt and pepper over the cod and put the cod in the melted butter. Cook slowly, about 8 minutes, with a spoon frequently drizzle the cod with the butter. Check the fish regular. Kabeljauw Gestoofd in Botersaus
  • Carefully take the cod out of the pan onto a plate. Bring the sauce to taste with salt and pepper. If you like, put some more mustard in. Put in the cut parsley and serve.
  • I served the stewed cod with potatoes and broccoli. Be generous with the saus! Kabeljauw Gestoofd in Botersaus


  • The potatoes are cooked for 20 minutes, the broccoli I baked in a baking pan with some olive oil, quenched with broth.


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