Dawid Eyre's Simple Recipe for Norwegian Klippfisk (Salt Cod)

February 23, 2017

Dawid Eyre's Simple Recipe for Norwegian Klippfisk (Salt Cod)

This simple recipe for klippfisk is adapted from a recipe I found in one of my favourite cookbooks, "Big Flavours & Rough Edges", by David Eyre and the cooks at the legendary Eagle pub in Clerkenwell, London. I think the addition of paprika gives the dish a wonderful smokiness, and the tinned tomatoes add some welcome moisture as well as a touch of acidity. Be careful with the seasoning as it probably won't need much, if any, salt to be added. A simple green salad and a large glass of fruity red Rioja would be perfect accompaniments.

Ingredients (Serves 4-6)
  • 800g Klippfisk (Salt Cod) soaked for 24hrs
  • 2 large onions, sliced
  • 4 garlic cloves, finely chopped
  • 2 green peppers, sliced
  • 1 (400g) can chopped tomatoes
  • 10-15 waxy new potatoes, peeled and quartered
  • 2 bay leaves
  • Juice of 1 lemon
  • Chopped flat-leaf parsley
  • 1 teaspoon sweet paprika
  • 4 tablespoons black olives
  • 3 vine-ripened tomatoes, sliced
  • 3 hard-boiled eggs, sliced
  • 6 tablespoons olive oil
  • Black Pepper
    Method

    1. Before using the salt cod you need to soak it to remove the salt. The time it takes to do this varies, but generally 24 hours should do it. Soak the fish in a big bowl cold water and leave in the fridge, making sure to change the water a couple of times. 
    2. Put the soaked cod into a pan of simmering water and cook for 15 minutes until the fish flakes
    3. When cooked, remove any bones, toss the fish in a little of the olive oil and set aside
    4. Fry the onions until soft and golden in an oven-proof pan.
    5. Add the garlic, green peppers, and paprika and cook for a further 2-3 minutes
    6. Meanwhile, put the potatoes in a pan of cold water and bring to the boil. Simmer for 5 minutes
    7. Drain the potatoes and add to the onions and peppers. Add the bay leaves, lemon juice, a handful of chopped parsley, the salt cod, can of tomatoes, and some black pepper. Gently mix.
    8. Cook in the oven at 200ºC for 30 minutes.
    9. Remove from the oven and sprinkle over the olives and tomatoes.
    10. Cook in the oven for a further 5 minutes
    11. Placed the sliced boiled eggs on top, scatter over another handful of chopped parsley and drizzle with olive oil.
    12. Serve hot with the obligatory bowl of green salad

    Source: Nordic Nibbler - Food from Norway and Beyond... 




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