Nutaaq® cod recipe cooked over coals with a smoked fish broth by Josh Overington

Royal Greenland

Royal Greenland

Standard Supplier 2nd January 2019
Royal Greenland

Royal Greenland

Standard Supplier

Nutaaq® cod recipe cooked over coals with a smoked fish broth by Josh Overington

Chef patron Josh Overington from Le Cochon Aveugle creates a recipe using Royal Greenland Nutaaq:registered: cod. The fish is cooked over coals and finished with a smoked fish broth.


  • serves 4
  • Smoked Fish Broth
  • 1kg smoked fish bones
  • 2L water
  • 2L apple juice
  • 1 sheet kombu
  • white soy sauce (to taste)
  • 2 egg whites
  • Pickled Sea Weed
  • 250g dulse sea weed
  • 25g Water
  • 50g Lemon vinegar
  • 50g Sugar
  • tsp Salt
  • Nutaaq Cod
  • 1kg smoked fish bones 1-2 fillets, trimmed and portioned into 4 pieces
  • Sea salt
  • To Finish
  • cured pork cheek thinly sliced, spring onion finely chopped, bone marrow soaked in water and portioned to bitesize pieces, toasted nori


Nutaaq:registered: cod
Liberally salt the flesh of the cod and let it sit to lightly cure for 25 minutes. After the fish has cured, gently wipe all the excess salt from the outside of the cod fillets with a towel. Set aside until ready to use.
Smoked Fish Broth
Roast fish bones in oven until golden brown. Add the bones, water and apple juice together in a
large saucepan and bring to the boil. Once boiling, remove from heat and add the kombu. Infuse for 30 minutes whilst cooling and then strain. Once cooled, mix in the egg white and slowly heat to clarify the liquor. Pass through muslin. Finish by seasoning to taste with white soy sauce.
To serve
Gently BBQ the cod portions until the fish is cooked through. Allow to rest for 3 minutes.
Once rested, place fish in a bowl and garnish with the guanciale, toasted nori, bone marrow, spring onion and pickled sea weed. Bring the clarified fish broth to the boil and pour around the fish and over the ingredients, making sure to soak the nori and submerge the bone marrow and guanciale.
Serve immediately.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.