For centuries, salted cod was Iceland's primary export and a crucial winter food. Curing alters the protein structure, giving the fish a dense, meaty texture and deeply savoury flavour that fresh cod cannot replicate.
Ingredients
- 800g thick-cut salted cod fillets (skin-on or skinless)
- 800g waxy potatoes (Yukon Gold or similar)
- 150g high-quality salted butter
- 1 large white onion, finely diced
- Fresh parsley, roughly chopped
- Freshly ground black pepper
Preparation
- Rinse the salt cod under cold water. Cover with fresh cold water in a bowl and refrigerate 24–48 hours, changing the water every 8 hours. Taste a tiny piece — it should be pleasantly salty, not overwhelming.
- Boil potatoes (skin-on) in salted water until fork-tender, 20–25 minutes. Drain, peel while warm, and slice thickly.
- Melt butter over medium heat. Sweat the onion until translucent and sweet, about 8 minutes — do not brown.
- Bring a wide pan of water to a gentle simmer. Cut soaked cod into portions and poach 10–12 minutes until opaque and flaking. Never boil aggressively.
- Plate warm potato slices, top with cod, spoon over butter and onions, and garnish with parsley and black pepper.
Chef's tips
- Under-soaking leaves the fish too salty; over-soaking makes it bland — taste as you go.
- Serve with rúgbrauð and a cold beer for the classic Icelandic table.
About Sigrún Ólafsdóttir
Sigrún grew up baking rúgbrauð with her grandmother in Akureyri and has spent the last decade collecting recipes from kitchens all over Iceland. She writes Icelandic MAT's recipes, one dish at a time.