Traditional Norwegian Christmas Cod

A recipe for traditional Christmas cod found on
Traditional Norwegian Christmas Cod

Most Norwegians eat either pork ribs or lamb ribs for Christmas, but it should be no surprise that those of us who have the sea right outside the front door prefer fresh fish on Christmas Eve. Christmas cod is a traditional dish, and a Christmas dinner classic especially in southern part of Norway. If you can get hold of really fresh cod where you live and like fish, this dish is in no way a miss on the Christmas table.

I must admit that I’m stricktly a pork rib guy when it
comes to Christmas, but I’ll gladly eat cod served like this
any other time of the year



4 servings


8 slices of cod
Sandefjord butter:
2 dl [0,4 pt] cream
150 g [5,3 oz] butter
1 teaspoon salt
1 teaspoon of white pepper
1 tablespoon chopped parsley
Boiled carrots, in slices
Boiled potatoes



Ask for help at your fushmoner finding the best fish. It should not be too big and rough – 3 to 6 kilos fish is the best, then the structure of the meat is optimal. Calculate 300-400 g of cod per person, ie two slices. Use fish at room temperature. Cut the cod into serving slices and sprinkle with a little salt. Boil water with salt (1 tablespoon salt per liter of boiling water). Put the fish in the boiling water and remove the saucepan from the heat. The fish should stay in the hot water for 10-12 minutes for perfect results. Pick the fish slices up and put them on hot plates or a serving plate. Serve with sandefjord butter, carrots and potatoes boiled in dill spiced water.

Sandefjord butter:

Cook the cream over medium high heat without a lid for about 5 minutes. Be careful so the cream doesn’t boil over the edge of the saucepan. Turn down the heat and whisk in the butter cut into small cubes. The sauce must not boil after the butter has been added, then it will separate. Season with salt and white pepper and stir in finely chopped parsley.