Quirky Foodster
  1. Back

Mains

Salt Cod with Potatoes

★ ★ ★ ★ ★ (0)
15 min (plus 24-48 hr soaking)
Prep
25 min
Cook

Ingredients

  • 700 g (1.5 lb) salt cod, pre-soaked for 24-48 hours with water changed twice daily
  • 800 g (1.75 lb) potatoes, peeled and quartered
  • 2 tbsp butter
  • 1 onion, sliced
  • 60 ml (1/4 cup) heavy cream
  • 1/4 tsp white pepper
  • 2 tbsp fresh parsley, chopped, to garnish

Method

  1. Drain the soaked salt cod and rinse well. Place in a saucepan, cover with fresh water, and bring to a gentle simmer.
  2. Poach the cod for 10-12 minutes until it flakes easily; drain and keep warm.
  3. Meanwhile, boil the potatoes in a separate pot of salted water until tender, about 15-18 minutes; drain.
  4. In a frying pan, melt the butter and sauté the onion over medium heat until golden and softened, about 8 minutes.
  5. Stir the cream into the onions and warm through gently; season with white pepper.
  6. Serve the poached cod and boiled potatoes together, spooning the creamy onion sauce over the top.
  7. Garnish with fresh parsley.

Introduction: Salting cod was historically one of Iceland's most important preservation and export methods, sustaining coastal communities and fuelling trade with Southern Europe for centuries.

Cultural Background: Salting cod was historically one of Iceland's most important preservation and export methods, sustaining coastal communities and fuelling trade with Southern Europe for centuries. Saltfiskur remains a comforting home-cooked main, the cod's firm, savoury flesh gently rehydrated and simmered until tender.

Tips: Taste a small piece of soaked cod before cooking — it should be pleasantly salty, not overpowering; soak longer if needed. Avoid boiling the cod hard, as this toughens the flesh.

Variations: Mash the potatoes into the cod for a rustic combined dish. Serve with diced crispy bacon scattered over the top, a popular modern addition.

Storage: Refrigerate up to 2 days; best eaten fresh as the texture softens on storage.

Reheating: Reheat gently in a covered pan over low heat with a splash of milk or cream.

FAQs:

Q: Why does salt cod need soaking?

A: To draw out the excess salt used for preservation and rehydrate the flesh before cooking.

Q: Can I use fresh cod instead?

A: Yes, though you will lose the distinctive dense texture and concentrated flavour of true salt cod.

© Arscale 2026