Entree: Greenland – National Cuisine – Qilalukkat (Hearty Greenlandic fish stew of salted cod, potatoes, and milk)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 1 lb (454 g) salted cod, rinsed and soaked overnight in cold water, drained and flaked
- 4 tbsp (60 ml) unsalted butter
- 1 large onion, about 8 oz (225 g), thinly sliced
- 2 cloves garlic, minced
- 4 medium potatoes, about 1.5 lb (680 g), peeled and cut into 1-inch (2.5 cm) cubes
- 2 cups (480 ml) fish stock or water
- 1 cup (240 ml) whole milk
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) dried thyme or 1 tbsp (15 ml) fresh thyme leaves
- 1 bay leaf
- 1/2 tsp (2.5 ml) ground white pepper or black pepper, to taste
- Salt to taste (use sparingly if cod is still salty)
- 2 tbsp (30 ml) chopped fresh parsley or chives for garnish
- Optional: 1/2 oz (15 g) dried seaweed (wakame or local kelp), rehydrated and chopped

Instructions

1. Rinse the soaked cod, remove any skin or bones, and flake into bite-sized pieces; reserve.
2. In a large heavy-bottomed pot, melt the butter over medium heat. Add the sliced onion and cook until soft and translucent, about 6–8 minutes. Add the garlic and cook 1 minute more.
3. Add the cubed potatoes, dried thyme, and bay leaf; stir to coat in butter and onions.
4. Pour in the fish stock (or water) and bring to a simmer. Cover and cook until potatoes are just tender, about 12–15 minutes.
5. Reduce heat to low, stir in the flaked cod and milk, and warm gently — do not boil — for 5–8 minutes until the cod is heated through and flavors meld.
6. Add lemon juice, adjust seasoning with pepper and salt if needed, and fold in rehydrated seaweed if using.
7. Remove bay leaf, ladle into bowls, and garnish with chopped parsley or chives. Serve hot.