Saltfiskur með Kartöflum (Salted Cod with Potatoes)

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.