An Icelandic seafood dish built on whole ingredients.

Servings: 4
Active time: 20 min
Total time: 45 min

Organic sourcing

Potatoes are on the Dirty Dozen list, so buying organic can help reduce pesticide exposure. Onions, while not high in pesticide residue, are also easier to find organically.

Ingredients

• 500 g cod fillets, skinless
• 500 g potatoes, peeled and diced
• 1 large onion, chopped
• 3 tbsp unsalted butter
• 3 tbsp gluten-free flour
• 500 ml milk
• to taste sea salt
• to taste black pepper
• 2 tbsp chopped fresh parsley

Method

1. Boil the potatoes in salted water until tender, then drain.
2. In a separate pot, poach the cod fillets in a little salted water until just cooked through, then drain and flake.
3. In another pot, melt the butter over medium heat. Add the onion and cook until soft and translucent.
4. Stir in the gluten-free flour and cook for 1 minute to form a roux.
5. Gradually whisk in the milk to create a thick sauce, stirring until smooth.
6. Add the flaked cod and cooked potatoes to the sauce, mixing gently to combine.
7. Season with sea salt and black pepper to taste.
8. Sprinkle with chopped fresh parsley and serve warm.

Notes

• For a richer sauce, substitute half the milk with cream.
• Can use haddock instead of cod if preferred.
• Serve with dark rye bread for a traditional touch.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Icelandic recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.