📝 About This Recipe
Hailing from the cold, pristine waters of Norway, stockfish is an ancient delicacy air-dried by the Arctic wind to concentrate its umami-rich flavors. Once rehydrated, this firm, flaky whitefish transforms into a buttery, succulent centerpiece that is far more flavorful than fresh cod. This recipe honors the tradition of slow-rehydration and gentle poaching, resulting in a sophisticated dish that bridges the gap between Viking heritage and modern fine dining.
🥗 Ingredients
The Fish
- 500 grams Dried Stockfish (Cod or Haddock) (bone-in or fillets, high-quality Grade A)
- 4 liters Cold Water (for soaking, must be kept chilled)
Poaching Liquid
- 2 cups Whole Milk (adds richness and pulls out residual salt)
- 2 cups Water
- 2 pieces Bay Leaves (fresh or dried)
- 6 pieces Black Peppercorns (whole)
- 1/2 Lemon (sliced into rounds)
Garlic-Herb Emulsion
- 150 grams Unsalted Butter (high-quality European style)
- 3 cloves Garlic (very finely minced)
- 1/4 cup Fresh Parsley (finely chopped)
- 2 tablespoons Fresh Dill (chopped)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Sea Salt (to taste)
For Garnish
- 1 tablespoon Capers (drained and patted dry)
- 1 tablespoon Chives (snipped into small batons)
👨🍳 Instructions
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1
Begin the rehydration process 48 hours before cooking. Rinse the dried stockfish under cold running water to remove any surface dust.
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2
Place the fish in a large container and cover completely with cold water. Store the container in the refrigerator.
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3
Change the soaking water every 12 hours. This is crucial to ensure the fish remains fresh and the texture softens evenly.
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4
After 48 hours, the fish should have doubled in size and feel firm but pliable. Remove from the water and pat dry with paper towels.
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5
If the fish is whole, use a sharp knife to cut it into 4-5 inch portions. Remove any large visible bones, though many will loosen during cooking.
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6
In a wide, shallow pan, combine the milk, water, bay leaves, peppercorns, and lemon slices. Bring to a very gentle simmer over medium-low heat.
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7
Carefully lower the fish portions into the poaching liquid. The liquid should just barely cover the fish. Do not let it boil; a gentle shiver on the surface is perfect.
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8
Poach the fish for 15-20 minutes. The fish is done when the flesh is opaque and flakes easily with a fork.
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9
While the fish poaches, prepare the sauce. Melt the butter in a small saucepan over medium heat until it begins to foam.
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10
Add the minced garlic to the butter and sauté for 1-2 minutes until fragrant but not browned.
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11
Whisk in the lemon juice, salt, parsley, and dill. Remove from heat immediately to keep the herbs vibrant and green.
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12
Using a slotted spatula, carefully lift the poached stockfish from the liquid and drain briefly on a clean plate.
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13
Place each portion of fish in a shallow bowl or on a warmed plate.
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14
Generously spoon the garlic-herb butter over the fish, ensuring the herbs are well distributed.
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15
Top with capers and fresh chives for a final pop of acidity and color. Serve immediately.
💡 Chef's Tips
Temperature is key: never let the soaking water get warm, or the fish may spoil before it rehydrates. If you prefer a firmer texture, reduce soaking time to 24-36 hours; for a softer, 'Lutefisk-adjacent' texture, go the full 48-60 hours. Do not boil the poaching liquid, as high heat will make the delicate fish proteins tough and rubbery. If using stockfish with skin, poach it skin-side down first to maintain the integrity of the fillet. Save the poaching liquid! It can be strained and used as a rich base for a seafood chowder or 'Bacalao' stew.
🍽️ Serving Suggestions
Serve alongside boiled baby potatoes tossed in butter and sea salt. A side of minted pea purée provides a sweet contrast to the savory fish. Pair with a crisp, high-acidity white wine like a Dry Riesling or a Chablis. For a traditional Norwegian touch, serve with crispy bacon bits and flatbread. A chilled glass of Aquavit is the classic spirit pairing for this Arctic treasure.