Slow-Poached Cod in Brown Butter with Onions and Potatoes

Slow-poached cod settles into nutty brown butter with soft potatoes and sweet onion rings. It echoes Cod Hung Above Bryggen, when wind-cured stockfish finally softened for a Hanseatic supper after long soaking.

Serves 4

Estimate for one serving

• 360 cal
• 6.4g protein
• 20g carbs
• 4.2g fat
• 3g fiber

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Ingredients

• 1 1/2 lb fresh cod fillets
• 1 1/2 lb potatoes
• 2 medium onions
• 6 tbsp butter
• 1 tsp salt
• 1/2 tsp white pepper
• 4 cups water
• 1 leaf bay leaf

Instructions

1. 1Peel the potatoes and cut into 1-inch chunks; boil in lightly salted water until just tender, then drain and keep warm.
2. 2Slice the onions into thick rings.
3. 3Bring the water, salt, white pepper, and bay leaf to a gentle simmer in a wide pan.
4. 4Add the cod fillets and poach at the barest simmer until just cooked through, about 8 minutes; lift out carefully and set aside.
5. 5In a separate skillet melt the butter over medium heat and cook until it turns nut-brown and fragrant.
6. 6Add the onion rings to the brown butter and cook until softened and golden.
7. 7Divide the warm potatoes and cod among plates, spoon the brown-butter onions over the fish, and finish with white pepper.