Day 19: Lutefisk with Nancy Gulbranson!

dried cod

🥗Healthier: fresh cod

💰Cheaper: pollock

Fresh cod offers a milder flavor and is often more readily available.

lye

🥗Healthier: brine solution

💰Cheaper: saltwater

Brine is safer and easier to use while still preserving the fish.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon reduces fat content while adding flavor.

Wash hands thoroughly before cooking.

Soak dried cod in cold water, changing the water every 5-6 hours, for about 24 hours in the refrigerator.

Drain the soaked cod and prepare for cooking.

Decide on a cooking method: boil, bake, or microwave.

To bake, preheat the oven to 375°F (190°C).

Cut the cod into serving sizes, about four pieces.

Place the cod in a baking dish, cover with tin foil, and bake for about 30 minutes.

To microwave, use a microwave-safe dish, lay the cod in it, and cover with saran wrap, making a vent hole.

Microwave on high for about 7-10 minutes, checking for doneness based on thickness and microwave wattage.

Serve the lutefisk hot, optionally with salt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens