Saltfiskur Salt Cod with Boiled Potatoes, Caramelized Onion and Brown Butter

By AislePrompt Editorial · Published 2026-10-10 · Updated 2026-10-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Soaked salt cod is gently poached and served the traditional Icelandic way, with boiled potatoes, slow-cooked onions and nutty brown butter. This Icelandic-inspired seafood recipe, ready in about 55 minutes, pairs small yellow potatoes, yellow onions, thinly sliced, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 4 Icelandic cuisine 520 cal/serving

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Ingredients

700 g salt cod loins (saltfiskur), soaked 48 hours
800 g small yellow potatoes
2 large yellow onions, thinly sliced
80 g unsalted butter
6 black peppercorns
1 bay leaf
2 tbsp fresh parsley, chopped
4 lemon wedges
to taste freshly ground black pepper

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Instructions

Step 1: Soak the salt cod in cold water in the fridge for 48 hours, changing the water 3-4 times a day. Drain.
Step 2: Boil the potatoes in their skins for 18-20 minutes, until tender. Peel them if you like.
Step 3: Melt 30 g of the butter in a skillet and cook the onions over medium-low heat for 25 minutes, stirring often, until deep golden and sweet.
Step 4: Put the cod in a pan with fresh cold water, the peppercorns and the bay leaf. Bring it slowly to a simmer and poach for 8-10 minutes, until the flakes separate. Do not boil hard.
Step 5: In a small pan, heat the remaining 50 g of butter until it foams and turns nut-brown.
Step 6: Plate the cod with the potatoes, spoon the onions on top and drizzle with the brown butter.
Step 7: Finish with parsley, black pepper and lemon wedges.