Liverpool Salt Fish with Potatoes
Tender flaked salt cod served alongside boiled potatoes, smothered in a rich, creamy onion and parsley white sauce.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •Large saucepan
- •Medium saucepan
- •Colander
- •Whisk
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 12 g
- carbs
- 52 g
- fibre
- 5 g
- protein
- 42 g
- calories
- 480 kcal
Instructions
- 1
Rinse the soaked salt cod thoroughly under cold running water and drain well.
- 2
Place potatoes in a large saucepan, cover with cold water, bring to the boil, and simmer for 20 minutes until tender.
- 3
Place the salt cod and bay leaf into a separate pan, cover with cold water, and bring gently to a simmer on the hob.
- 4
Simmer the fish gently for 10 minutes until it flakes easily, then drain and keep warm.
- 5
Melt the butter in a medium saucepan over medium heat, add the chopped onions, and cook for 8 minutes until soft and translucent.
- 6
Stir the plain flour into the onions and cook for 1 minute to make a roux (a cooked paste of fat and flour).
- 7
Gradually whisk in the warm milk until smooth, then simmer gently for 5 minutes until thickened.
- 8
Stir the white pepper, ground nutmeg, and chopped parsley into the onion sauce.
- 9
Flake the warm salt cod into large chunks, discarding any remaining skin or bones.
- 10
Arrange the boiled potatoes and flaked salt cod on warm plates, then spoon the hot onion sauce generously over the top.
Chef's tips
Always soak the dried cod in the fridge for at least 24 hours, changing the soaking water 3 to 4 times to remove excess salt. Taste the sauce before adding any salt, as the fish naturally imparts plenty of seasoning. Do not boil the fish rapidly or it will become tough.
Ingredient substitutions
- boneless dried salt cod → fresh skinless cod fillets (omit the soaking process)
- whole milk → semi-skimmed milk
Storage
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheating
Reheat gently in a saucepan over low heat on the hob with a splash of milk until piping hot.
Common mistakes to avoid
- •Failing to soak the salt cod long enough, resulting in an overly salty dish.
- •Boiling the sauce too quickly after adding flour, which can scorch the bottom of the pan.
- •Boiling the fish vigorously, which causes the delicate flakes to disintegrate.
Serving suggestions
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