Noa & Una’s Marginalia 📜 Fasting & Stockfish

🙏 If anyone had asked me when I was little what “fasting” was, the young Noa probably would have answered, “Dieting.” May God forgive that innocent and naive little girl. Fasting is meant to help people understand Christ’s sacrifice through bodily hardship, and to purify the soul by restraining one’s desires. There were practical economic considerations as well. Lent, for example, falls at the end of winter and the beginning of spring, when the weather is still cold and food supplies may be running low. Fasting could help slow the consumption of food.

🐟 During fasting periods, meat and animal products such as milk, cheese, and eggs were not allowed. But as long as you’re human, you still need to fill your stomach somehow. Our Sister Tasilla couldn’t agree more on this. Fish and vegetables were important sources of both nourishment and sustenance during fasting. Stockfish was especially useful during Lent. It could be preserved for a long time simply by air-drying, without the need for expensive salt. However, the animals considered “fish” at the time were not limited to those with fins. Shellfish and even otters could count as fish—and yes, even a beaver’s tail!

🥣 Stockfish is an important ingredient during fasting in Ordo Mediare. First, the hard-as-a-rock stockfish needs a good beating with a hammer before being soaked in water for a day. The peas should be soaked overnight, then split and cooked ahead of time. First, sauté the onions until fragrant, then add the stockfish and apples. Next, add the cooked peas and spices. Stir everything together, and let it simmer over low heat. Add some raisins, warm it through for a little while, and it’s ready to serve!

Sources

• Lent – Wikipedia

• Medieval cuisine – Wikipedia

• Medieval Stockfish recipe: Stockfish with peas, apple, and raisins – Fish and Ships

• Religious fasting – Wikipedia

• Stockfish with peas, apple and raisins – Coquinaria