18 Savory Cod Liver Recipes Delicious

Classic Cod Liver Pâté

Elevate your snack game with this **Classic Cod Liver Pâté**—creamy, rich, and packed with omega-3s. Spread it on toast or crackers for an instant upgrade.

Ingredients

• 1 cup high-quality cod liver, drained
• 1/2 cup unsalted butter, softened
• 1 small onion, finely chopped
• 1 tbsp fresh lemon juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp smoked paprika

Instructions

1. In a medium bowl, mash the **cod liver** with a fork until smooth.
2. Add the **softened butter** to the cod liver and mix until well combined.
3. Stir in the **finely chopped onion**, **fresh lemon juice**, **sea salt**, **black pepper**, and **smoked paprika** until evenly distributed.
4. Transfer the mixture to a food processor and blend for 1 minute, or until silky smooth. *Tip: Scrape down the sides halfway through for even blending.*
5. Taste and adjust seasoning if needed, then refrigerate for at least 2 hours to let flavors meld. *Tip: Cover with plastic wrap directly on the surface to prevent oxidation.*
6. Before serving, let the pâté sit at room temperature for 10 minutes to soften slightly. *Tip: Garnish with a sprinkle of smoked paprika for a vibrant finish.*

**M**outhwateringly smooth with a hint of smokiness, this pâté pairs perfectly with crisp apple slices or a drizzle of honey for a sweet contrast. Store any leftovers in an airtight container in the fridge for up to 5 days.

Cod Liver and Onion Tart

Revolutionize your dinner game with this bold Cod Liver and Onion Tart—rich, flaky, and packed with umami. It’s the showstopper you didn’t know you needed.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice water, to bind
• 1 large onion, thinly sliced for sweetness
• 1 tbsp rich extra virgin olive oil
• 1/2 lb cod liver, gently rinsed and patted dry
• 2 farm-fresh eggs, beaten
• 1/2 cup heavy cream, for silkiness
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt, for balance

Instructions

1. Preheat your oven to 375°F—no guessing, just precision.
2. Blend flour and butter in a bowl until crumbs form. Tip: Keep butter cold for a flakier crust.
3. Gradually add ice water, mixing until dough just comes together. Overworking makes it tough.
4. Roll dough on a floured surface to fit a 9-inch tart pan. Chill for 15 minutes to prevent shrinkage.
5. While chilling, sauté onions in olive oil over medium heat until golden, about 10 minutes. Tip: Low and slow brings out their natural sweetness.
6. Whisk eggs, cream, pepper, and salt in a bowl. Gently fold in cod liver and onions.
7. Pour filling into the tart shell. Bake for 30 minutes, or until the center is just set. Tip: A slight jiggle means it’s perfect.
8. Let rest for 5 minutes before slicing. The tart is creamy inside with a crisp, buttery crust—serve with a sharp green salad to cut through the richness.

Creamy Cod Liver Dip

Craving a bold, umami-packed spread that’ll steal the show at your next gathering? This creamy cod liver dip blends luxury with comfort in every bite.

Ingredients

• 1 cup creamy mayonnaise
• 1/2 cup sour cream, full-fat for richness
• 1 can (3.5 oz) premium cod liver, drained and finely chopped
• 1 tbsp fresh lemon juice, zesty and bright
• 1 tsp Dijon mustard, sharp and tangy
• 1/4 tsp smoked paprika, for a subtle heat
• 1/4 tsp sea salt, finely ground
• 1/4 tsp freshly ground black pepper, for a little kick
• 2 tbsp fresh chives, finely chopped for a pop of color

Instructions

1. In a medium mixing bowl, combine 1 cup creamy mayonnaise and 1/2 cup full-fat sour cream until smooth.
2. Add 1 can of finely chopped premium cod liver to the bowl, mixing gently to incorporate.
3. Stir in 1 tbsp of zesty fresh lemon juice and 1 tsp of sharp Dijon mustard for depth.
4. Sprinkle 1/4 tsp of smoked paprika, 1/4 tsp of finely ground sea salt, and 1/4 tsp of freshly ground black pepper into the mixture, blending well.
5. Fold in 2 tbsp of finely chopped fresh chives for a fresh, herby note.
6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors meld.
7. Before serving, give the dip a quick stir and taste, adjusting seasoning if necessary.

Unbelievably smooth with a rich, smoky undertone, this dip pairs perfectly with crispy crostini or crunchy veggie sticks. Its luxurious texture and bold flavor profile make it a standout addition to any appetizer spread.

Cod Liver Salad with Fresh Herbs

Just when you thought salads couldn’t get any richer, this Cod Liver Salad with Fresh Herbs swoops in. Packed with omega-3s and bursting with flavor, it’s a game-changer for your lunch routine.

Ingredients

• 1 can (7.5 oz) premium cod liver, drained and flaked
• 2 tbsp rich extra virgin olive oil
• 1 tbsp fresh lemon juice, zesty and bright
• 1/4 cup finely chopped red onion, crisp and pungent
• 2 tbsp chopped fresh dill, fragrant and feathery
• 2 tbsp chopped fresh parsley, vibrant and leafy
• 1/2 tsp finely ground black pepper, sharp and aromatic
• 1/4 tsp sea salt, clean and mineral-rich
• 4 cups mixed baby greens, tender and colorful

Instructions

1. In a medium bowl, gently combine the flaked cod liver, olive oil, and lemon juice until evenly coated.
2. Add the red onion, dill, parsley, black pepper, and sea salt to the bowl. Mix lightly to distribute the herbs and spices throughout.
3. Let the salad sit for 10 minutes at room temperature to allow the flavors to meld together beautifully.
4. Divide the mixed baby greens evenly between two plates, creating a fresh and crisp base.
5. Spoon the cod liver mixture over the greens, ensuring each plate gets an equal share of the rich, herby goodness.
6. Serve immediately, offering a fork to dive right into this luxurious yet straightforward dish.

Creamy cod liver meets the sharpness of fresh herbs and the crunch of baby greens in every bite. Try it on toasted sourdough for an open-faced sandwich twist that’s utterly irresistible.

Cod Liver and Potato Hash

Packed with flavor and ready in a flash, this Cod Liver and Potato Hash turns humble ingredients into a show-stopping meal. Perfect for brunch or a hearty dinner, it’s a dish that delivers big on taste with minimal fuss.

Ingredients

• 1 lb russet potatoes, peeled and diced into 1/2-inch cubes
• 1/2 cup rich extra virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 can (7 oz) premium cod liver, drained and flaked
• 2 farm-fresh eggs
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Heat 1/4 cup of olive oil in a large skillet over medium-high heat until shimmering.
2. Add the diced potatoes, spreading them in an even layer. Cook for 5 minutes without stirring to allow a golden crust to form.
3. Stir in the onions and garlic, cooking for another 3 minutes until the onions are translucent. Tip: Resist the urge to stir too often for maximum crispiness.
4. Gently fold in the flaked cod liver and season with black pepper and sea salt. Cook for 2 minutes to warm through.
5. Push the hash to one side of the skillet. Add the remaining olive oil to the empty space and crack the eggs into it. Cook to your preferred doneness, about 3 minutes for runny yolks. Tip: Cover the skillet for the last minute to set the egg whites faster.
6. Serve the hash topped with the fried eggs. Tip: A sprinkle of fresh herbs adds a bright contrast to the rich flavors.

Velvety cod liver pairs perfectly with the crispy potatoes, while the runny egg yolk ties everything together. Try serving it with a side of pickled vegetables for an extra tangy kick.

Cod Liver Croquettes

Yearning for a twist on classic comfort food? These Cod Liver Croquettes are your crispy, golden ticket to flavor town. Packed with rich, savory goodness, they’re a game-changer for your snack game.

Ingredients

• 1 cup mashed potatoes, creamy and smooth
• 1/2 cup cod liver, finely chopped and packed in oil
• 1/4 cup all-purpose flour, finely sifted
• 1 large farm-fresh egg, lightly beaten
• 1/2 cup panko breadcrumbs, golden and crispy
• 2 tbsp rich extra virgin olive oil
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked

Instructions

1. In a large mixing bowl, combine the mashed potatoes, chopped cod liver, flour, egg, salt, and pepper. Mix until the ingredients are fully incorporated.
2. Shape the mixture into small, even-sized balls, then roll each ball in panko breadcrumbs until fully coated.
3. Heat the olive oil in a skillet over medium heat (350°F) until shimmering. Tip: Test the oil with a breadcrumb; it should sizzle immediately.
4. Fry the croquettes in batches, turning occasionally, until they’re golden brown and crispy on all sides, about 3-4 minutes per side. Tip: Avoid overcrowding the skillet to ensure even cooking.
5. Transfer the cooked croquettes to a paper towel-lined plate to drain any excess oil. Tip: Keep them warm in a low oven while frying the remaining batches.

Who knew luxury could be so bite-sized? These croquettes boast a crispy exterior with a melt-in-your-mouth center, perfect for dipping into a tangy aioli or serving atop a fresh salad for a contrast of textures.

Cod Liver and Avocado Toast

Dive into the ultimate breakfast upgrade with this Cod Liver and Avocado Toast—packed with omega-3s and creamy goodness.

Ingredients

• 2 slices of artisanal sourdough bread, toasted to golden perfection
• 1 ripe avocado, mashed to creamy consistency
• 1/4 cup of high-quality cod liver, flaked
• 1 tbsp of fresh lemon juice, for a zesty kick
• 1/2 tsp of Himalayan pink salt, for a subtle crunch
• 1/4 tsp of freshly cracked black pepper, for a bold finish
• 1 tbsp of extra virgin olive oil, drizzled for richness
• 2 sprigs of fresh dill, finely chopped for garnish

Instructions

1. Toast the sourdough bread slices in a toaster or on a grill pan until golden and crispy, about 2 minutes per side.
2. In a small bowl, mash the avocado with lemon juice, pink salt, and black pepper until smooth.
3. Spread the mashed avocado evenly over the toasted sourdough slices.
4. Top each slice with flaked cod liver, distributing it evenly for a balanced bite.
5. Drizzle extra virgin olive oil over the top for added richness and flavor.
6. Garnish with freshly chopped dill for a pop of color and freshness.

Layer the creamy avocado with the rich cod liver for a toast that’s both luxurious and satisfying. The crisp sourdough base contrasts beautifully with the smooth toppings, making every bite a delightful mix of textures. Serve with a side of pickled vegetables for an extra tangy twist.

Cod Liver and Egg Salad

Elevate your snack game with this Cod Liver and Egg Salad—creamy, briny, and packed with protein. Perfect for toast or crackers, it’s a no-fuss dish that delivers big flavors.

Ingredients

• 1 can (8 oz) of premium cod liver, drained and finely chopped
• 4 farm-fresh eggs, hard-boiled and peeled
• 1/4 cup of rich mayonnaise
• 1 tbsp of tangy Dijon mustard
• 1/2 tsp of finely ground black pepper
• 1/4 tsp of sea salt
• 1 tbsp of fresh lemon juice
• 2 tbsp of finely chopped fresh dill

Instructions

1. Place the eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil over high heat, then cover and remove from heat. Let sit for 12 minutes for perfectly hard-boiled eggs.
2. Transfer the eggs to a bowl of ice water to cool for 5 minutes. Peel under running water for easier removal.
3. Chop the peeled eggs into small, even pieces and place in a mixing bowl.
4. Add the chopped cod liver, mayonnaise, Dijon mustard, black pepper, sea salt, and lemon juice to the bowl.
5. Gently fold all ingredients together until well combined but still chunky.
6. Stir in the fresh dill for a burst of herbaceous flavor.
7. Chill the salad in the refrigerator for at least 30 minutes to let the flavors meld.

Serve this luscious salad on toasted sourdough or with crisp cucumber slices. The creamy texture pairs beautifully with the slight crunch of the bread, while the lemon and dill brighten up the rich cod liver.

Cod Liver and Mushroom Risotto

Hit play on flavor with this Cod Liver and Mushroom Risotto—creamy, umami-packed, and downright addictive. Perfect for when you’re craving something rich yet surprisingly light.

Ingredients

• 1 cup Arborio rice, pearly and plump
• 2 tbsp rich extra virgin olive oil
• 1/2 cup finely diced yellow onion, sweet and sharp
• 2 cloves garlic, minced to fragrant perfection
• 1 cup sliced cremini mushrooms, earthy and tender
• 1/2 cup cod liver, rich and velvety
• 4 cups chicken stock, simmering and savory
• 1/2 cup dry white wine, crisp and acidic
• 1/4 cup grated Parmesan cheese, sharp and nutty
• 2 tbsp unsalted butter, creamy and indulgent
• Salt, just a pinch to elevate
• Finely ground black pepper, for a subtle kick

Instructions

1. Heat olive oil in a large pan over medium heat until shimmering.
2. Add onion and garlic, sauté until translucent and fragrant, about 3 minutes.
3. Toss in mushrooms, cooking until golden and tender, roughly 5 minutes. Tip: Don’t crowd the pan to ensure even browning.
4. Stir in Arborio rice, toasting for 2 minutes until slightly translucent around the edges.
5. Pour in white wine, stirring constantly until fully absorbed.
6. Begin adding chicken stock, one ladle at a time, stirring frequently until each addition is absorbed before adding the next. Tip: Keep the stock at a simmer to maintain consistent temperature.
7. After about 18 minutes, when rice is al dente, fold in cod liver and Parmesan.
8. Remove from heat, stir in butter until melted and creamy. Tip: Let it rest for 2 minutes off the heat for perfect consistency.
9. Season with salt and pepper, serve immediately.

Buttery risotto meets the deep, luxurious taste of cod liver, creating a dish that’s both comforting and sophisticated. Top with extra Parmesan or a drizzle of truffle oil for an extra touch of decadence.

Cod Liver and Spinach Quiche

Venture into a dish that’s as nutritious as it is decadent—our Cod Liver and Spinach Quiche blends oceanic richness with earthy greens in a buttery, flaky crust.

Ingredients

• 1 pre-made pie crust, chilled and flaky
• 1 cup cod liver, gently packed in oil, drained and flaked
• 2 cups fresh spinach, roughly chopped and vibrant green
• 4 large farm-fresh eggs, beaten until frothy
• 1 cup heavy cream, luxuriously thick
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 1 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt, finely crushed

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly golden crust.
2. Press the chilled pie crust into a 9-inch pie dish, trimming edges for a clean finish.
3. In a skillet over medium heat, warm the olive oil and sauté spinach until just wilted, about 2 minutes.
4. Layer the flaked cod liver and sautéed spinach evenly over the pie crust.
5. In a bowl, whisk together eggs, heavy cream, Parmesan, pepper, and salt until fully combined.
6. Pour the egg mixture over the cod liver and spinach, ensuring even distribution.
7. Bake for 35-40 minutes, or until the quiche is set and the top is lightly golden.
8. Let the quiche rest for 10 minutes before slicing to allow the flavors to meld.

This quiche emerges from the oven with a creamy interior, punctuated by the rich, briny notes of cod liver and the freshness of spinach. Serve it warm with a crisp salad for a contrast in textures, or enjoy a slice cold for a next-day treat that’s even more flavorful.

Cod Liver and Tomato Bruschetta

Here’s a game-changer for your next appetizer spread. Cod Liver and Tomato Bruschetta blends oceanic richness with garden-fresh vibrancy—no fancy skills needed.

Ingredients

• 1 loaf crusty artisan bread, sliced into 1/2-inch thick pieces
• 1/2 cup rich extra virgin olive oil, plus extra for drizzling
• 2 cloves garlic, freshly minced
• 1 can (4 oz) premium cod liver, drained and flaked
• 2 ripe heirloom tomatoes, finely diced
• 1/4 cup fresh basil leaves, thinly sliced
• 1 tsp flaky sea salt
• 1/2 tsp finely ground black pepper

Instructions

1. Preheat your oven to 375°F. Arrange bread slices on a baking sheet in a single layer.
2. Brush each slice generously with olive oil. Toast in the oven for 5-7 minutes until golden and crisp.
3. While warm, rub one side of each toast with minced garlic for a fragrant kick.
4. In a bowl, gently mix flaked cod liver, diced tomatoes, and basil. Season with sea salt and black pepper.
5. Spoon the mixture onto each garlic-rubbed toast. Drizzle with a touch more olive oil for shine.
6. Serve immediately, ensuring each bite delivers a crunch, followed by the creamy, umami-packed topping.

Bold flavors meet in every bite—creamy cod liver against the juicy pop of tomatoes. Try stacking them high for a shareable centerpiece or enjoy solo with a crisp white wine.

Cod Liver and Cauliflower Mash

Kickstart your meal prep with this unexpected duo that’s creamy, savory, and downright addictive. Cod liver meets cauliflower mash for a dish that’s as nutritious as it is indulgent.

Ingredients

• 1 can (3.5 oz) of rich, buttery cod liver
• 1 medium head of fresh, crisp cauliflower
• 2 tbsp of smooth, golden olive oil
• 1/4 cup of creamy, full-fat coconut milk
• 1/2 tsp of finely ground sea salt
• 1/4 tsp of freshly cracked black pepper
• 1 tbsp of bright, chopped parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C) to roast the cauliflower to perfection.
2. Chop the cauliflower into even, bite-sized florets for uniform cooking.
3. Toss the florets with 1 tbsp of olive oil, sea salt, and black pepper on a baking sheet.
4. Roast for 25 minutes, or until the edges are golden and the centers are fork-tender.
5. While the cauliflower roasts, gently warm the cod liver in its oil over low heat for 5 minutes to enhance its flavor.
6. Transfer the roasted cauliflower to a food processor, add coconut milk, and blend until smooth and creamy.
7. Fold the warmed cod liver into the cauliflower mash, reserving a few pieces for topping.
8. Garnish with chopped parsley and the reserved cod liver pieces for a visually stunning finish.

Perfectly balanced, this dish offers a silky texture with bursts of rich cod liver. Serve it in a warm bowl with a drizzle of olive oil or alongside crusty bread for scooping up every last bite.

Cod Liver and Lentil Stew

Get ready to dive into a bowl of comfort that’s packed with flavor and nutrients. This Cod Liver and Lentil Stew is a game-changer for your weeknight dinners.

Ingredients

• 1 cup dried green lentils, rinsed and picked over
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 4 cups low-sodium chicken broth, warm
• 1 lb cod liver, cleaned and cut into chunks
• 1/2 cup fresh parsley, roughly chopped
• Salt and finely ground black pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the garlic, smoked paprika, and cumin, cooking until fragrant, about 1 minute.
4. Add the lentils and warm chicken broth, bringing to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
5. Gently add the cod liver chunks to the pot, simmering uncovered for another 10 minutes, or until the liver is just cooked through.
6. Stir in the fresh parsley, and season with salt and pepper.

Serve this stew hot, with a side of crusty bread to soak up the rich, savory broth. The lentils add a hearty texture, while the cod liver brings a luxurious depth of flavor. Try topping it with a dollop of sour cream for an extra layer of richness.

Cod Liver and Beetroot Salad

Never underestimate the power of a bold, nutrient-packed salad to shake up your meal routine. This Cod Liver and Beetroot Salad is a vibrant, flavor-packed dish that’s as nutritious as it is Instagram-worthy.

Ingredients

• 1 can (8 oz) of premium cod liver, drained and flaked
• 2 medium beetroots, roasted and diced into 1/2-inch cubes
• 1/4 cup of rich extra virgin olive oil
• 2 tbsp of tangy apple cider vinegar
• 1 tsp of finely ground black pepper
• 1/2 tsp of sea salt
• 1/4 cup of fresh dill, finely chopped
• 2 hard-boiled eggs, peeled and quartered
• 1/2 cup of crisp arugula

Instructions

1. Preheat your oven to 400°F. Wrap the beetroots in aluminum foil and roast for 45 minutes until tender. Let cool, then peel and dice.
2. In a large bowl, whisk together the olive oil, apple cider vinegar, black pepper, and sea salt to create the dressing.
3. Add the flaked cod liver, diced beetroots, and fresh dill to the bowl. Gently toss to coat everything in the dressing.
4. Arrange the arugula on a serving platter. Top with the cod liver and beetroot mixture.
5. Garnish with the quartered hard-boiled eggs for a protein boost.

Here’s the deal: this salad is a textural dream—creamy cod liver, earthy beetroots, and peppery arugula come together in every bite. Serve it on a slice of toasted sourdough for an open-faced sandwich twist.

Cod Liver and Sweet Potato Casserole

Unlock the secret to a dish that’s as nutritious as it is delicious with this Cod Liver and Sweet Potato Casserole. Packed with omega-3s and a sweet, earthy base, it’s a game-changer for weeknight dinners.

Ingredients

• 1 lb fresh cod liver, cleaned and patted dry
• 2 large sweet potatoes, peeled and cubed into 1-inch pieces
• 1 cup heavy cream, rich and velvety
• 2 tbsp unsalted butter, melted and slightly cooled
• 1 tsp sea salt, finely ground
• 1/2 tsp black pepper, freshly cracked
• 1/4 cup fresh parsley, finely chopped for a burst of color

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. Toss the sweet potato cubes with melted butter, sea salt, and black pepper in a large mixing bowl until evenly coated.
3. Spread the sweet potatoes in a single layer on a baking sheet. Roast for 25 minutes, or until they’re tender and slightly caramelized at the edges.
4. While the sweet potatoes roast, gently simmer the cod liver in heavy cream over low heat for 10 minutes. This keeps the liver tender and infuses the cream with flavor.
5. Layer the roasted sweet potatoes and cod liver in a casserole dish, pouring the cream mixture over the top. Tip: For an extra flavor boost, sprinkle half the parsley between layers.
6. Bake the casserole at 375°F (190°C) for 15 minutes, or until the top is golden and bubbly.
7. Garnish with the remaining fresh parsley before serving. Tip: Let it sit for 5 minutes after baking for the flavors to meld beautifully.

The casserole emerges with a creamy texture, contrasting the slight bite of sweet potatoes and the richness of cod liver. Serve it alongside a crisp green salad to cut through the richness, or top with a sprinkle of toasted nuts for added crunch.

Cod Liver and Zucchini Fritters

Get ready to flip your kitchen game with these crispy, golden Cod Liver and Zucchini Fritters. Packed with flavor and crunch, they’re your next brunch superstar.

Ingredients

• 1 cup finely grated zucchini, squeezed dry
• 1/2 cup rich cod liver, finely chopped
• 2 farm-fresh eggs, lightly beaten
• 1/2 cup all-purpose flour, sifted
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. In a large bowl, combine the grated zucchini and chopped cod liver.
2. Add the lightly beaten eggs to the bowl, mixing well to bind the ingredients.
3. Gently fold in the sifted flour, sea salt, and finely ground black pepper until just combined. Tip: Don’t overmix to keep the fritters light.
4. Heat the extra virgin olive oil in a non-stick skillet over medium heat (350°F).
5. Drop tablespoonfuls of the batter into the skillet, flattening slightly with the back of the spoon. Tip: Work in batches to avoid overcrowding.
6. Cook for 2-3 minutes on each side, or until golden brown and crispy. Tip: Use a spatula to peek underneath for perfect color.
7. Transfer the fritters to a paper towel-lined plate to drain any excess oil.

Munch on these fritters hot off the skillet for a crispy exterior and a tender, flavorful inside. Serve with a dollop of creamy aioli or atop a fresh green salad for a light yet satisfying meal.

Cod Liver and Rice Pilaf

Jump into a dish that’s as nutritious as it is delicious—Cod Liver and Rice Pilaf. This combo brings the ocean’s depth to your plate with a comforting, fluffy twist.

Ingredients

• 1 cup long-grain basmati rice, rinsed until water runs clear
• 1/2 lb fresh cod liver, cleaned and patted dry
• 2 tbsp rich extra virgin olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 2 cups chicken stock, simmering hot
• 1/4 cup chopped fresh parsley, for garnish

Instructions

1. Heat olive oil in a deep skillet over medium heat until shimmering.
2. Add the diced onion and sauté until translucent, about 3 minutes.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Gently place the cod liver in the skillet, searing each side for 2 minutes until lightly golden.
5. Remove the cod liver and set aside. Tip: Don’t overcrowd the pan to ensure a good sear.
6. In the same skillet, add the rinsed basmati rice, stirring to coat with the remaining oil and onions.
7. Pour in the hot chicken stock, season with salt and pepper, and bring to a boil.
8. Reduce heat to low, cover, and simmer for 15 minutes. Tip: Resist the urge to peek to keep the steam in.
9. Fluff the rice with a fork, then nestle the seared cod liver on top. Cover and let sit for 5 minutes off the heat. Tip: This lets the flavors meld beautifully.
10. Garnish with chopped fresh parsley before serving.

Perfectly seared cod liver melts into the fluffy, aromatic rice, creating a dish that’s rich in flavor and texture. Serve it with a crisp green salad to cut through the richness, or enjoy as is for a hearty meal.

Cod Liver and Cucumber Canapés

Wow your guests with these elegant yet easy Cod Liver and Cucumber Canapés—perfect for impressing at your next gathering without the fuss.

Ingredients

• 1 can (3.5 oz) of rich, creamy cod liver
• 1 medium crisp English cucumber, thinly sliced
• 1/2 cup of smooth, tangy crème fraîche
• 1 tbsp of fresh, zesty lemon juice
• 1/4 tsp of finely ground sea salt
• 1/8 tsp of freshly cracked black pepper
• 1 tbsp of finely chopped, aromatic fresh dill
• 12 small, toasted baguette slices

Instructions

1. Drain the cod liver and mash it gently with a fork in a medium bowl until smooth.
2. Fold in the crème fraîche, lemon juice, sea salt, and black pepper until well combined. Tip: For extra creaminess, let the mixture chill for 10 minutes before assembling.
3. Arrange the toasted baguette slices on a serving platter.
4. Top each slice with a thin cucumber round. Tip: Use a mandoline for uniformly thin slices that ensure even crunch in every bite.
5. Spoon a generous amount of the cod liver mixture over each cucumber slice.
6. Sprinkle the chopped dill over the canapés for a fresh, herby finish. Tip: For a decorative touch, add a tiny dill sprig on top of each canapé.

Zesty lemon and creamy cod liver play off each other beautifully, while the cucumber adds a refreshing crunch. Serve these canapés on a sleek slate board for a modern, stylish presentation that’s sure to spark conversation.

Conclusion

With these 18 savory cod liver recipes, you’ve got plenty of delicious ways to enjoy this nutrient-packed ingredient! Whether you’re a longtime fan or new to cod liver, there’s something here for everyone. Give these recipes a try, and don’t forget to share your favorites in the comments or pin this roundup to Pinterest for later. Happy cooking!