Entree: Norway – Western Fjords – Klippfisk (Salted, dried cod that is rehydrated and cooked into a hearty, creamy fish stew or poached and served with potatoes)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 24 hrs

Total 24 hrs 45 min

Ingredients

- 1.5 lb (680 g) klippfisk (salted dried cod), cut into portions
- Cold water for soaking (enough to cover fish), quantity as needed
- 1 lb (454 g) waxy potatoes (such as Yukon Gold), peeled and cut into 1-inch (2.5 cm) pieces
- 1 medium onion, thinly sliced
- 2 tbsp (30 ml) unsalted butter
- 1 cup (240 ml) whole milk or light cream
- 1/2 cup (120 ml) fish stock or water
- 1 bay leaf
- 1/4 tsp (1.25 ml) ground white or black pepper
- 1/2 tsp (2.5 ml) dried thyme (optional)
- 2 tbsp (30 ml) chopped fresh parsley
- Lemon wedges, for serving
- Salt only if needed after soaking (klippfisk is usually already salty)

Instructions

1. Rehydrate the klippfisk by placing the pieces in a bowl and covering with cold water. Refrigerate and soak for 24 to 36 hours, changing the water 2–3 times (longer soaking yields milder saltiness). After soaking, rinse and drain the fish; taste a small piece and soak longer if still too salty.
2. Put the soaked klippfisk in a saucepan and cover with fresh cold water or a mix of water and 1/4 cup (60 ml) stock. Add the bay leaf. Bring to a gentle simmer and poach uncovered for 8–12 minutes until just flaky. Remove the fish, let cool slightly, then flake into large pieces, discarding any bones and skin if desired; reserve the poaching liquid.
3. In a separate pot, add the potatoes to salted boiling water and cook until tender, about 12–15 minutes; drain and keep warm.
4. In a large skillet, melt the butter over medium heat and sauté the sliced onion until soft and translucent, about 6–8 minutes. Stir in the milk and remaining 1/4 cup (60 ml) reserved poaching liquid or stock, add thyme if using, and simmer gently for 3–4 minutes to let flavors combine.
5. Add the flaked klippfisk to the skillet and warm through for 2–3 minutes without breaking the fish too much. Season with freshly ground pepper and check salt carefully; add only a small pinch if necessary.
6. Serve the klippfisk spooned over or alongside the boiled potatoes, sprinkled with chopped parsley and served with lemon wedges for squeezing over each portion.