📝 About This Recipe
Hailing from the cold, pristine waters of Northern Norway, Stockfish (Tørrfisk) is a centuries-old delicacy air-dried by the Arctic wind. Once rehydrated and prepared, it transforms into a tender, flaky masterpiece with a unique, concentrated oceanic depth. This recipe honors the traditional preparation, pairing the buttery fish with smoky bacon, velvety mushy peas, and a hint of piquant mustard for a true Scandinavian feast.
🥗 Ingredients
The Fish
- 800 grams Dry Stockfish (Tørrfisk) (high-quality cod, cut into manageable chunks)
- 2 tablespoons Coarse Sea Salt (for drawing out moisture and seasoning)
- 4-6 liters Cold Water (for the rehydration process)
The Pea Purée
- 250 grams Dried Green Split Peas (soaked overnight)
- 50 grams Unsalted Butter (at room temperature)
- 2 tablespoons Heavy Cream (for extra silkiness)
- 1/2 teaspoon Salt and White Pepper (to taste)
The Accompaniments
- 200 grams Thick-cut Smoked Bacon (diced into small cubes)
- 800 grams Small Yukon Gold Potatoes (peeled and boiled)
- 2 tablespoons Dijon Mustard (for serving)
- 1 handful Fresh Flat-leaf Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Begin by rehydrating the dry stockfish. Submerge the fish chunks in a large bowl of cold water and place in the refrigerator for 24 to 48 hours, changing the water every 12 hours to ensure freshness.
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2
Drain the rehydrated fish and pat it dry with paper towels. Sprinkle the flesh side generously with coarse sea salt and let it sit at room temperature for 30 minutes; this firms up the protein for a better texture.
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3
While the fish rests, drain your soaked split peas and place them in a medium saucepan. Cover with fresh water and bring to a boil.
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4
Reduce heat and simmer the peas for 45-60 minutes until they are completely soft and falling apart. Drain any excess water.
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5
Mash the peas using an immersion blender or potato masher. Stir in the butter and heavy cream until velvety smooth. Season with salt and white pepper, then keep warm.
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6
Boil the potatoes in salted water for about 15-20 minutes until fork-tender. Drain and keep warm in the pot with a clean towel over them.
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7
In a cold skillet, add the diced bacon. Turn the heat to medium and fry until the bacon is crispy and the fat has rendered out completely. Do not drain the fat; this is your 'sauce'.
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8
Preheat your oven to 200°C (400°F). Rinse the salt off the fish chunks and pat dry once more.
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9
Place the fish in a baking dish, skin side down. Cover the dish tightly with aluminum foil to trap the steam.
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10
Bake the fish for 15-20 minutes. The fish is done when it is opaque and flakes easily with a fork. Be careful not to overcook, as it can become rubbery.
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11
To assemble, place a generous spoonful of pea purée on each plate. Top with two chunks of the steamed stockfish.
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12
Spoon the hot bacon bits and the rendered bacon fat directly over the fish. Serve with the boiled potatoes and a dollop of mustard on the side.
💡 Chef's Tips
Always use cold water for soaking; warm water can cause the fish to develop an unpleasant odor. If you prefer a firmer texture, you can lightly pan-sear the rehydrated fish after steaming for 1 minute on the skin side. Don't skip the salt-resting step; it is the secret to preventing the fish from becoming mushy. For a modern twist, add a squeeze of lemon juice to the pea purée to brighten the earthy flavors. Leftover stockfish makes an incredible base for a creamy Atlantic-style fish chowder.
🍽️ Serving Suggestions
Pair with a crisp, dry Norwegian Aquavit to cut through the richness of the bacon fat. A cold, malty Lager or a dry Apple Cider works beautifully with the salt-cured flavors. Serve with flatbrød (Norwegian flatbread) and cultured butter on the side. For a touch of sweetness, add a side of lingonberry jam, which balances the smoky bacon perfectly. Garnish with extra fresh dill if you want a more herbaceous aromatic profile.