Fresh Cod

Name: Fresh Cod
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 10 h 30 min
Yield: Serves 4
Cuisine: New Nordic
Ingredients: 1 dried bay leaf; 1 kg white fish bones and trimmings; 4 soft-boiled eggs; 4 tbsp extra-virgin olive oil; 1 tbsp fine salt; 675 g cod fillet or steaks (or other firm white fish), cut into large pieces; 4 thick slices sourdough bread, toasted; 1 small bunch of flat-leaf parsley; Juice of 1 lemon; 1 small handful coriander; ½ garlic bulb; 1 tbsp fennel leaves; 500 g (2½ cups) dried chickpeas, soaked in cold water overnight, then drained and rinsed; 1 small onion, halved

With Chickpeas

Preparation info

Serves
4

Difficulty
Medium
Ready in
11 hr

Appears in

Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

About

Lille Bakery, where this recipe is from, serves delicious rye and sourdough bread, as well as dishes that double easily as breakfast or lunch. Food prep is done well in advance so that dishes can be put together in no time.

Ingredients

Chickpeas

500 g (2½ cups) dried chickpeas, soaked in cold water overnight, then drained and rinsed
1

Europe
Denmark
Lunch
Pescatarian
Nordic
Breakfast
Copenhagen

Method

Place the chickpeas in a large saucepan, cover with water and bring to the boil, skimming the surface. Partially cover and simmer for 1 hour. Season and cook for a further 15 minutes until tender. Drain.

Season the cod all over with salt, cover and chill for 1 hour.

Meanwhile, for the broth, put the fish bones and trimmings into a large pot and cover with 4 litres of water. Add