Entree: Faroe Islands – Central Culinary Region – Turrur fiskur (Rehydrated dried cod simmered with potatoes in a simple butter-milk sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Additional 48 hrs

Total 49 hrs

Ingredients

- 1 lb (450 g) dried salted cod (turrur fiskur), rinsed and soaked
- Water to cover for soaking
- 2 tbsp (30 ml) butter
- 1 tbsp (15 ml) vegetable oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 1 lb (450 g) waxy potatoes (such as Yukon Gold), peeled and cut into 1-inch (2.5 cm) chunks
- 1/4 tsp (1 g) freshly ground black pepper
- Salt to taste (use sparingly because the cod is salted)
- 2 tbsp (8 g) chopped fresh parsley

Instructions

1. Rinse the dried salted cod under cold water. Place in a bowl, cover with cold water and soak in the refrigerator for 24 to 48 hours, changing the water 2–3 times to remove excess salt and rehydrate the fish.
2. Drain the soaked cod, place in a large pot, cover with fresh cold water and bring to a gentle simmer. Poach for 8–12 minutes until the fish is tender but still holds together. Remove and set aside to cool slightly; reserve 1 cup (240 ml) poaching liquid.
3. While the cod poaches, place the potatoes in a separate pot, cover with cold water, add a pinch of salt, bring to a boil and simmer until fork-tender, about 12–15 minutes; drain and keep warm.
4. In a large skillet, melt butter with oil over medium heat. Add the sliced onion and cook until soft and lightly golden, about 8–10 minutes. Add the garlic and cook 30 seconds more.
5. Flake the poached cod into large pieces, removing any bones and skin as needed. Add the cod to the skillet with the onions, pour in the reserved poaching liquid, milk, and cream. Gently warm to combine, simmering for 3–5 minutes so flavors meld; do not boil vigorously.
6. Season with black pepper and taste for salt, remembering the cod retains saltiness; adjust with small pinches of salt only if needed.
7. Serve the cod and sauce over the boiled potatoes, sprinkle with chopped parsley, and offer extra butter at the table if desired.