Name: Norwegian Stockfish
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: Serves 4
Ingredients: 500g Norwegian stockfish (dried cod), soaked for 24-48 hours and drained; 2 tablespoons unsalted butter; 2 tablespoons olive oil; 1 large onion, finely chopped; 3 cloves garlic, minced; 1 red bell pepper, diced; 400g potatoes, peeled and cut into 2cm cubes; 200ml fish stock; 100ml dry white wine; 2 bay leaves; 1 teaspoon fresh thyme leaves; 2 tablespoons fresh parsley, chopped; Salt and freshly ground black pepper to taste; 1 lemon, cut into wedges for serving

Instructions

Prepare the stockfish

After soaking the stockfish for 24-48 hours (changing water several times), drain well and pat dry with paper towels. Remove any bones and cut into 5cm pieces.
Sauté the aromatics

In a large skillet or Dutch oven, heat the olive oil and butter over medium heat. Add the onion and sauté for 3-4 minutes until translucent. Add the garlic and cook for another minute until fragrant.
Cook the vegetables

Add the diced red bell pepper and cook for 2 minutes. Then add the potato cubes and cook for 5 minutes, stirring occasionally until they begin to soften on the outside.
Add the liquids

Pour in the white wine and let it reduce by half. Then add the fish stock, bay leaves, and thyme. Bring to a simmer and cook for 10 minutes until the potatoes are almost tender.
Cook the stockfish

Add the stockfish pieces to the pan, nestling them among the vegetables. Reduce heat to low, cover and simmer gently for 8-10 minutes until the fish is cooked through but still firm.
Finish the dish

Season with salt and pepper to taste (be careful with salt as the stockfish may still be salty). Sprinkle with fresh chopped parsley. Remove the bay leaves before serving.

Norwegian Stockfish

Ingredients

Instructions

Nutritional Information