Legendary Dishes | Soðin Ýsa (poached haddock)


One of Iceland’s most popular dishes, the method has evolved. Traditionally the whole fish was gutted, the head was moved, the body was divided into large slices and the fish was boiled. Now the fish is filleted and cooked gently in seasoned water with a splash of vinegar or lemon juice.

1.6 kg (8) haddock fillets
40 g butter
5 black peppercorns
5 g salt
5 ml vinegar / lemon juice
1 bay leaf
Water, to cover fish

Arrange haddock in a large deep frying pan, season with a little salt, peppercorns and bay leaf, splash with a few drops of vinegar and sufficient water to cover the fish, and bring to the boil. Place a lid on the pan, remove from heat. After 10 minutes serve simply with a knob of butter melted onto each cooked fillet or with potatoes, boiled or mashed.

Text & Pix © Fricot Project 1998-2019