Jump to content

Wild Icelandic Salted Cod with Prosciutto and Roasted Baby Potatoes

Iceland meets the Med­iterra­ne­an! The flavors of two very dif­f­erent places fit surpris­ingly well toget­her. Per­haps it’s not that strange that Spain imports the most Icelandic salted cod than any other nati­on.

Watch the video here above with the recipe for delicious Wild Icelandic Salted Cod

Ingredients – 4 servings
  • 1½ lb wild, Icelandic salted cod, watered
  • 8 slices prosciutto (Parma ham)
  • ½ lb baby potatoes
  • Chunky tomato sauce:
  • 1 onion, chopped
  • 2-3 garlic cloves, chopped
  • 1 cup chicken stock
  • 2 (14 oz) cans of diced tomatoes
  • 1 tbsp tomatoe purée
  • 1 tsp oregano
  • ½ tsp thyme
  • 10 leaves fresh basil
  • Black pepper to taste

Step 1
Boil potatoes. When boiled, set aside, let cool and quarter.

Step 2
Preheat oven to 200°F. Working with four pieces (6 oz each) of cod, wrap each in the ham (two slices per portion, end to end). Fry fillets and potatoes in oil on a non-stick pan until brown on both sides. Season with black pepper.

Step 3
Transfer fillets and potatoes to a roasting dish and put in the oven for about 25-35 minutes, or until cooked.

Step 4
Finely chop the onion and garlic. Let sweat in a pot. Add the chicken stock, tomatoes, tomato purée, oregano, thyme and basil. Season with salt and pepper. Let simmer on a medium heat until thick. Serve either chunky or mix with a hand blender until smooth. For elevated flavor, try adding a splash of white wine while boiling.

Step 5
Serve fillets with roasted baby potatoes and chunky tomato sauce.