Stokfis Tejfelesen : Stockfish with
 Sour Cream

“Stokfis Tejfelesen : Stockfish with Sour Cream”

Submitted by:

Lászlo Bartosiewicz,
Institute of Archaeological Sciences, Lorand Eotvos University, Hungary

Adapted from:

Kovács, S.I. 1981. A csáktornyai Zrínyi-udvar XVII. Századi kéziratos szakácskönyve (The 17th century hand-written cookbook of the Zrínyi Court in Csáktornya). Magvető Könyvkaidó, Budapest: 222.

Butchery and Ethnographic Info:

The Zrínyi (Zrinski) family inhabited southwest Hungary (Čakovec in present day Croatia) during the 16th and 17th century Ottoman Turkish occupation of the Carpathian Basin. In spite of a lack of gory details on butchery, this laconic recipe (late 1600’s) offers evidence of long distance fish trade, as yet unidentified in the archaeozoological record. Recommended to those who fancy milder food or have limited access to Central European fish. 


  • Stock fish
  • Sour Cream
  • Onions
  • Butter
  • Pepper
  • Saffron
  • Ginger


Cook the fish slightly, take out the meat and throw the water away. Cut the fish into nice lumps, remove the bones and place the meat in an iron pot. Cover it with sour cream seasoned with onions browned in hot butter, pepper, saffron and ginger.