It is not correct to use the term “cousine” of French farmhouse cooking. It is more a natural part of life. There is no Machiavellian refinements or superfluous embellishments. Wholesome, tasty, simple ingredients in dishes to suit season, climate and workload.
A delicious party fish skillet found on dinmat.no
Wolffish is used in the original Norwegian recipe, but if it is hard to get hold of in your neck of the woods, catfish will do nicely too, even pike – Ted
The wolffish, also known as seawolves, are a family, Anarhic-hadidae, of perciform fish. They are native to cold waters of the northern Atlantic and Pacific Oceans, where they live on the continental shelf and slope, to depths of about 600 m (2,000 ft). They are bottom-feeders, eating hard-shelled invertebrates such as clams, echinoderms, and crustaceans, which they crush with their strong canine and molar teeth. The longest species, Anarrhichthys ocellatus, grows to more than 2 m (6.6 ft) in length. – From Wikipedia