📝 About This Recipe
Boknafisk is a true delicacy of Northern Norway, representing a unique stage between fresh cod and fully dried stockfish. Air-dried by the salty Arctic breeze for just a few weeks, the fish develops a tender, mellow texture and a concentrated 'umami' depth that fresh fish simply cannot match. Served with velvety stewed peas and salty, golden bacon, this dish is a soulful celebration of Scandinavian coastal heritage.
🥗 Ingredients
The Star of the Show
- 1.2 kg Boknafisk (Semi-dried cod) (cut into thick chunks, skin-on)
- 2 tablespoons Coarse Sea Salt (for seasoning the poaching water)
- 5-6 pieces Whole Black Peppercorns
Creamy Stewed Peas (Stuing)
- 250 grams Dried Green Split Peas (soaked overnight in water)
- 2 tablespoons Butter (unsalted)
- 2 tablespoons All-purpose Flour
- 1.5 cups Whole Milk (warm)
- 1 teaspoon Salt and White Pepper (to taste)
- 1/2 teaspoon Sugar (to balance the earthiness)
The Toppings & Sides
- 200 grams Smoked Bacon (thick-cut and diced)
- 100 grams Butter (to be melted for the sauce)
- 800 grams Almond Potatoes (Mandelpotet) (or any floury potato variety)
- 1 bunch Fresh Chives (finely chopped for garnish)
- 4 large Carrots (peeled and sliced into rounds)
👨🍳 Instructions
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1
Begin by soaking the dried peas in a large bowl of water for at least 12 hours (overnight) before you plan to cook.
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2
Drain the soaked peas and place them in a pot. Cover with fresh water and simmer gently for about 45-60 minutes until they are completely tender.
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3
While the peas simmer, peel the potatoes and boil them in lightly salted water until tender, usually 20-25 minutes.
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4
In a separate small saucepan, create a roux for the peas by melting 2 tablespoons of butter and whisking in the flour for 1-2 minutes without browning.
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5
Slowly whisk the warm milk into the roux to create a thick white sauce. Drain the cooked peas and fold them into this sauce. Season with salt, white pepper, and a pinch of sugar. Keep warm on low heat.
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6
Prepare the bacon by frying the diced pieces in a skillet over medium heat until they are golden brown and crispy. Do not discard the rendered fat!
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7
In the same skillet with the bacon and fat, add the 100g of butter and melt it until it begins to foam and turns slightly nutty in aroma.
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8
Boil the sliced carrots in a little water with a knob of butter and a pinch of salt for 5-7 minutes until tender-crisp.
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9
Now for the fish: Fill a large, wide pot with enough water to cover the fish. Add sea salt and peppercorns. Bring to a boil, then reduce to a very gentle simmer.
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10
Carefully place the boknafisk chunks into the simmering water. Do not let the water boil vigorously, as this will toughen the fish fibers.
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11
Poach the fish for 10-15 minutes. You will know it is ready when the meat starts to flake away easily from the bone and the skin pulls back slightly.
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12
Carefully lift the fish out of the water using a slotted spoon and let any excess water drain off for a few seconds.
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13
Plate the dish by placing a generous portion of stewed peas and potatoes on each plate, followed by the majestic piece of boknafisk.
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14
Generously spoon the hot bacon and melted butter mixture over the fish and potatoes. Garnish with a shower of fresh chives.
💡 Chef's Tips
If you cannot find authentic Boknafisk, you can use high-quality salt cod (bacalao) that has been soaked for 24-48 hours. Never boil the fish aggressively; a gentle 'shiver' in the water ensures the most succulent texture. For the best flavor, use 'Mandelpoteter' (Almond potatoes) which have a distinct nutty taste and yellow flesh. If the stewed peas are too thick, simply thin them out with a tablespoon or two of the pea cooking water or extra milk. Always serve on pre-heated plates to keep the butter and fish from cooling down too quickly.
🍽️ Serving Suggestions
A glass of crisp, dry Riesling or a traditional Norwegian Aquavit works beautifully to cut through the richness of the bacon fat. Serve with a side of flatbrød (traditional Norwegian thin crispbread) for added texture. A dollop of lingonberry jam on the side provides a tart contrast that some locals swear by. For a modern twist, add a squeeze of fresh lemon over the fish just before eating. Pair with a dark, malty Norwegian juleøl (Christmas ale) if serving during the winter months.