Komle med Sodd og Dampet Kabeljau
A hearty and traditional Norwegian dish featuring potato dumplings (komle) served with a clear, flavorful broth (sodd) and tender steamed cod (kabeljau). This dish is a comforting staple, often enjoyed during colder months.
🧂 Ingredients
- 1 kg Potatoes(for komle, peeled and grated)
- 200 g All-purpose flour(for komle)
- 1 tsp Salt(for komle)
- 2 l Water(for sodd)
- 1 l Beef broth(low sodium)
- 2 medium Carrots(chopped, for sodd)
- 1 medium Leeks(chopped, for sodd)
- 3-4 sprigs Parsley stems(for sodd)
- 800 g Cod fillets(skinless and boneless)
- 2 thin Lemon slices(for steaming cod)
- 2 tbsp Dill(fresh, chopped, for garnish)
- 50 g Butter(melted, for serving)
👨🍳 Instructions
- 1
Prepare the komle dough: Squeeze excess water from grated potatoes. Mix with flour and salt until a firm dough forms. Roll into golf ball-sized dumplings.
💡 Tip: Ensure the dough is not too wet or too dry. - 2
Prepare the sodd broth: In a large pot, combine water, beef broth, chopped carrots, leeks, and parsley stems. Bring to a boil, then simmer for at least 1 hour to develop flavor.
- 3
Cook the komle: Carefully add the komle dumplings to the simmering sodd broth. Cook for about 45-60 minutes, or until they float to the surface and are cooked through.
💡 Tip: Do not overcrowd the pot; cook in batches if necessary. - 4
Steam the cod: While the komle are cooking, prepare the cod. Place cod fillets in a steamer basket over simmering water. Add lemon slices to the water. Steam for 8-10 minutes, or until the fish is opaque and flakes easily.
- 5
Serve: Ladle the sodd broth into bowls. Place a few cooked komle and a piece of steamed cod in each bowl. Garnish with fresh dill and drizzle with melted butter.
💡 Tip: Serve immediately for the best experience.
💡 Pro Tips
- ✓The quality of the potatoes significantly impacts the texture of the komle.
- ✓Ensure the sodd broth is well-seasoned before adding the komle.
- ✓Don't overcook the cod, as it can become dry.
🔄 Variations
- Add a small piece of pork belly or bacon to the sodd broth for extra flavor.
- Serve with a side of mashed rutabaga.