Swedish Poached Cod with New Potatoes
Bring all the hostages home.
When you stay in Sweden for any length of time, you will learn of the Swedes’ love affair with potatoes, which it seems they eat at least once a day! I had the pleasure of visiting friends for several week in Sweden last June. There was an excitement in the air when my friends took me to a small farm on the island of Färo. It was the first crop of small red potatoes. When we arrived, there were wood buckets with the potatoes and there was much debate and investigation until the final bag was selected, one potato at a time. The tender steamed potatoes were teamed with poached cod fillets, another Swedish favorite. The white sauce has a variation I’d never eaten but was delicious- chopped hard boiled egg and fresh parsley added to the white sauce and drizzled on top of the cod when serving. As a person who loves spicy food, I wasn’t sure if I would like this mild dish. Was I wrong!! It was so very good because I was able to enjoy the delicate flavor in each bite. And the company of my Swedish friends made the entire dinner even more wonderful.
Swedish Cod with Parsley White Sauce and Potatoes
Serves 4
Potatoes
8 medium red potatoes, peeled
1/2 teaspoon salt
Cod
4 cod fillets
1 cup water with 1 teaspoon salt
Vegetable
1 crown broccoli, cut into florets
White Sauce with Egg and Parsley
3 tablespoons butter
2 tablespoons flour
1/2 cup milk or cream of choice
Extra milk to thin, as desired
3 hardboiled eggs, peeled and chopped
3 tablespoons fresh parsley, chopped
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Place potatoes in water to cover. Add 1/2 teaspoon salt. Bring to a boil and then cover and simmer until fork tender.
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While the potatoes are simmering, place the cod pieces in water to cover. Add 1/2 teaspoon salt. Let sit for 20 minutes. This helps keep the fish firm while cooking.
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Cover 3 eggs with water. Bring to a boil and then simmer for 20 minutes, covered. Run cold water over the eggs. Peel and rough chop.
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After 20 minutes, drain water from cod. Place in skillet big enough for cod pieces without crowding. Cover the cod with water and add 1/2 teaspoon salt. Bring to a boil and then simmer, covered for 5-7 minutes or until fork tender. This depends on the thickness of the fish. Drain, keep covered in skillet and reserve.
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Broccoli: Place broccoli in a pot. Add water to cover. Bring to a boil and then lower heat to a simmer. Cook covered until the broccoli is al dente but tender. Remove from heat and drain.
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White Sauce: Over a low heat, melt butter in a medium size pot. Add flour and stir continuously with a whisk until flour is incorporated. Add milk or cream and stir until the mixture is smooth. Cook over low heat until the mixture thickens. Add additional milk if the mixture is too thick.
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Add chopped egg and parsley to the cream mixture. Add salt and pepper to taste. Remove from heat.
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To serve: Place a cod fillet on each plate. Spoon the White Sauce over each piece. Add a few potatoes and a few broccoli florets to each plate. Serve with a nice Swedish beer, such as Norrlands Gold, a lager which comes in alcoholic and non-alcoholic beer, or try a local beer, such as I have in the photo—Palmetto IPA.
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Serve with Swedish Cinnamon-Cardomom Buns for a wonderful and complete Swedish meal!
Expandthetable suggestions
Dairy Free: Ue a dairy-free margarine and a non-dairy milk, such as a nut milk like Almond Milk.
Veggie Sides: Use green beans, yellow wax beans Brussel Sprouts, etc., as aside according to your taste.
