Traditional Icelandic salt-preserved cod, soaked and gently poached, served with boiled potatoes, butter, and hard-boiled eggs.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: large oval platter
Garnishes: parsley, onion rings
Accompaniments: boiled potatoes, hard-boiled eggs, melted butter
Instructions
-
1
Soak salt cod in cold water for 24-48 hours, changing the water 3-4 times to remove excess salt.
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2
Place soaked cod in a pot, cover with cold water, and bring to a gentle simmer.
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3
Poach gently for 10-12 minutes until the fish flakes easily.
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4
Meanwhile, boil potatoes until tender and prepare hard-boiled eggs.
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5
Arrange fish, potatoes, and halved eggs on a platter.
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6
Pour melted butter over everything, top with onion rings and parsley.
Did You Know?
Icelandic salt cod was once the country's most valuable export, traded across Europe for centuries and building the Icelandic economy.
Chef's Notes
Equipment Tips
- large bowl
- pot
- slotted spoon
Garnishing
parsley, onion rings
Accompaniments
boiled potatoes, hard-boiled eggs, melted butter
The Story Behind Saltfiskur
Salt cod was the backbone of the Icelandic economy for centuries, traded across Catholic Europe where demand for preserved fish was enormous during Lenten fasting. At home, it was everyday food, soaked and boiled with potatoes. The simple preparation lets the quality of the fish speak for itself, a philosophy central to Icelandic cooking.
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