Contact us: [email protected]
Home of your favorite recipes

Literally meaning “lye fish,” lutefisk is a dried stockfish (normally cod or ling, but haddock and pollock can also be used) that has been brined in lye, soaked to remove the resulting caustic solution, and then steamed until it flakes. The end result looks and feels gelatinous. Traditionally, it is served with warm cream or butter sauce and enjoyed with copious amounts of beer or aquavit.

How To Cook Lutefisk

Lutefisk is a Scandinavian food tradition that was imported to the United States. As a Christmas delicacy, it is even more popular in the U.S. than it is in the Scandinavian countries of Denmark, Sweden, and Norway, or in Finland.
Lutefisk is dried whitefish. Usually cod is used, but ling and burbot are also used. It is made from aged stockfish, or dried and salted cod, cured in lye. The fish adopts a gelatinous texture after being rehydrated for days prior to eating. Lutefisk is prepared as a seafood dish of several Nordic countries
No ratings yet
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dinner
Cuisine Nordic


  • frozen peas

  • salted bacon

  • lefser

  • goat cheese

  • potatoes
  • butter

  • wheat flour

  • pepper

  • oil
  • salt
  • milk
  • cream
  • Lutefisk
  • pea


  • Gather all your ingredients and be sure you have some large and quality lutefisk there.
  • Put the fish in a pan and sprinkle with plenty of fine salt. This helps in extracting liquid from the fish.
  • Preheat the oven to 250 degrees.
  • Rinse your fish after an hour or more, since it has released some liquid.
  • Grease baking pan with some oil.
  • Place the fish at the back with the skin side down and cover with aluminium foil.
    Put it in the oven and allow to bake for some minutes.
  • When the fish is ready, place it on a nice plate.
  • Divide your quality bacon into whole pieces preferably cubes.
    Fry bacon in a saucepan until it's totally crispy.
  • Pour the fried bacon into a nice bowl and bring the oil.
  • Boil a pan of water and pour in the peas. Let it boil for 2-3 minutes and strain off the water. Pour the peas into a food processor or use a hand mixer and mash it.
  • Pour the mixture into a bowl and add some butter and some cream and set it aside.
    In another saucepan, add a small quantity of butter and a small quantity of flour.
    Stir on low heat until smooth and add the milk, cook until the taste of the flour disappears.
  • Bring your cheese, syrup, and potatoes and add a portion of each prepared item on a plate and serve.



The meaning of LUTEFISK is dried codfish that has been soaked in a water and lye solution before cooking.
If you like a salty flavor you can use up to 3 tablespoons of salt per quart of water, but I don't care for that much. 
Keyword Lutefisk
Tried this recipe?Let us know how it was!
Leave a Comment

Close Bitnami banner