ICELANDIC WHITEFISH BRANDADE

30 minutes Serves 4 Chef photo
COOKING TIME
30 MINS
SERVES
4
CHEF's PHOTO

A traditional recipe for cod (or other whitefish such as haddock, hoki or pollock) from Iceland where chef Dagny Ros Asmundsdottir is from. Sometimes called 'Pluck', it used to be made from leftovers but it’s now a real delicacy. Dagny Ros Asmundsdottir

30 minutes Serves 4 Dagny Ros Asmundsdottir
COOKING TIME
30 MINS
SERVES
4
RECIPE BY
CHEF DAGNY ROS ADMUNDSDOTTIR

A traditional recipe for cod (or other whitefish such as haddock, hoki or pollock) from Iceland where chef Dagny Ros Asmundsdottir is from. Sometimes called 'Pluck', it used to be made from leftovers but it’s now a real delicacy.

Here's Chef's version, now it's your turn!

DID YOU KNOW?

Cod is a hugely popular fish and has been part of the European diet since the Stone Age. There are three known cod species: Atlantic, Pacific and Greenland.
Cod can be found all over the world in cold waters, but MSC certified cod are fished in the Northeast Atlantic and North Pacific Ocean.

DID YOU KNOW?

Cod is a hugely popular fish and has been part of the European diet since the Stone Age. There are three known cod species: Atlantic, Pacific and Greenland.

Cod can be found all over the world in cold waters, but MSC certified cod are fished in the Northeast Atlantic and North Pacific Ocean.

Cod stocks have been heavily overfished, so it is vital to buy sustainably sourced cod, and support the efforts of MSC and sustainable fisheries to recover stocks. Cod have an organ on their chin called a barbel which has tastebuds, helping them find food in murky water.

Ready to cook? Let's see what you need!

INGREDIENTS

REMEMBER TO

600g cooked MSC cod (or any sustainable whitefish like pollock, hoki or haddock) or fish leftovers
600g boiled potatoes
2 to 3 onions
350/400ml milk
50g butter
3 tablespoons flour
2 to 4 tablespoons white pepper
Sea salt
50 to 100ml water and a little fish or vegetable stock is allowed
Chopped chives (optional)

(Tip: You can also "pimp" this dish by adding grated cheese at the end and putting it in the oven.)

Let's cook!

STEP 1

Cut the fish and potatoes into very small pieces, and finely chop the onions.

STEP 2

Melt the butter in a large pot and fry the onions until translucent. Pour the water over them, and let it boil slightly until almost completely evaporated.

STEP 3

Sprinkle with the flour and stir well. Add the milk while stirring and let it simmer for 5 minutes.

STEP 4

Add the fish, mix well and let it boil for a while. Season with salt and lots of pepper

STEP 5

Add the potatoes as well, stir and let it all cook together into a thick mash. Taste. Add extra salt and pepper if necessary.

STEP 6

Spoon it into a bowl and sprinkle with chives. Serve hot with dark rye bread and butter.

Before you tuck in! We'd love to see your finished dish. Take a photo and share it on Facebook OR INSTAGRAM: TAG US @MSCeCOLABEL AND INCLUDE #BigBlueFuture.

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ICELANDIC WHITEFISH BRANDADE

Now enjoy your dish in the knowledge you've helped protect our oceans.

Because sustainable seafood is...

GOOD FOR YOU...

...AND OUR OCEANS TOO

AND WE NEED OUR OCEANS TO THRIVE

They contain 80 percent of our world’s biodiversity. They’re the lungs of our planet, providing us with the oxygen we need. And they feed over 3 billion people.
They contain 80 percent of our world’s biodiversity.
They’re the lungs of our planet, providing us with the oxygen we need.
And they feed over 3 billion people.

So the next time you buy fish, remember to look for the little blue label.

This means your seafood has been sourced by a fishery committed to protecting fish stocks, habitats and livelihoods.

FIND US ON

Eye Image Credits

Chef Dagny portrait: Bas Bogaerts


Cod illustration: © Scandinavian Fishing Year Book

Chef's dish: Wout Hendrickx


Earth: Shutterstock