Icelandic Cod Stew
Icelandic cod stew for 6 persons. Sauce recipe yields 6 fl oz.
- 36 oz cod fillets
- 3 tbsp butter
- 28 oz skinned and boiled potatoes
- 1 medium sized onion, finely chopped
- 1 – 2 cloves garlic (optional), finely chopped
- ½ qt milk
- ½ qt water
- sauce thickener
- salt and freshly grounded white pepper
- 2 cups Sauce Hollandaise (see below)
- ca 4 tbsp Parmesan cheese
- 1 tbsp lemon juice
- 1 tbsp water
- 3 egg yolks
- salt and ground white pepper
- 6 oz unsalted butter, diced small
- Remove skin and bones from cod fillets.
- Bring water to boil, season with ½ tbsp salt, place in boiling water and cook for 4-5 minutes.
- Remove from the heat and let stand for another 5 minutes, then remove from water and keep warm.
- Save water.
- Melt the butter in a sauce pan and sweat the onion and garlic in it.
- Add the milk and half of the fish stock.
- Bring to boil and thicken with the sauce thickener.
- Crumble the and dice the potatoes.
- Blend and potatoes and add to the sauce.
- Season to taste with a generous amount of freshly grounded white pepper.
- Place the stew in an ovenproof plate, cover with Sauce Hollandaise and sprinkle with Parmesan cheese.
- Place under a very hot grill until golden and serve hot with a dark bread.
- Put the lemon juice, water and the yolks in a pan or bowl over simmering - not boiling - water, season to taste and whisk.
- Add 1 cube butter at a time and whisk until absorbed.
- When all the butter has been used, remove from the heat and whisk for 2 more minutes.
- Return to the heat and whisk again for 2 minutes.
- Keep the sauce warm over barely simmering water.