Make Klippfish the norwegian way
Norwegian style Bacalao
Klipfish has been produced in norway for a long time. The name klipfish has it orgin in the way the fish was dried on the cliffs after it has been salted. The salted and died fish makes the watering of the fish extremly important. Somewhat depending on the size if the fish, it has to lay in water 1-3 days before you make the dish, so make sure you have plan ahead.
- 2 lbs Klipfish
- 2 lbs Potato
- 2 Onion
- 1 Red Pepers
- 1 small Chile
- 3 -4oz Olive Oli
- 1 Can of skinned tomatoes
- 1 oz Tomato puree
- 2 -3 cloves Garlic
- Handfull Olives (black)
- Clean the fish and remove skin and bones.
- Cut the fish into about 2 inch peaces.
- Cut the potato, peppers and onion in slices. The Chile should be finely chopped and the same with the garlic.
- Heat the oil in a deep pot or dutch oven.
- Place the Onions, fish, potato, peppers Chile and garlic in layers in the pot.
- Mix the tomato puree with i little water and add that at the end.
- Let the dish cook for at least an hour, I like to let it stand for about 1.5 hours.
- At the end add the olives.
- Image credits: Kim Holthe / Norwegian Seafood Council.
Equipment you need to make Bacalao - Or any other Klippfish recipe
The only thing you really need to make Bacalao and many other Klipfish dishes are a knife, a potato peeler and a cutting board. Well maybe a few cutting boards as you should try to have a separate one for onions. If you would like to get fancy there are all sorts of garlic cutters, different kind of knifes and measuring cups if you want to get exact, but some of the charm of this dish is that almost whatever you do, it will turn out good.
What the dish should look like
The video is in Norwegian, but all it says is that this dish is perfect if you are expecting many guest for your next dinner party. All you need to do is to multiply the recipe enough times.
Dutch Ovens and pots to cook Klippfish
I only have regular pots and pans in my kitchen, but I think some of these Dutch Ovens would be great for cooking Bacalao and other Klipfish dishes in. They are designed for long periods of cooking, and the Norwegian style Bacalao is this kind of dish. It just get better and better when it has the chance to simmer of the stove top.
If you have a regular pot, use that one. There is no need to buy a new one as long at you get all the Ingredients into the pot.
A little Klipfish history
Even if Norway is one the the main producers of Klipfish, we did not invent it. The method of conservating the fish by first salting the fish, and then drying it was most likely a result of Spanish fishermen fishing in the areas between Norway and England and needed a way to make the fish keep. This happened around year 1500. From about 1800 and the drying process was moved inside, into wind tunnels to simulate the wind that usually blows over the Norwegian coastal cliffs during the spring, and what is know to make the fish truly special.
A lot of the Norwegian Klipfish is today exported to mainly, Spain, Portugal and the rest of Europe. Some say that a Portuguese housewife knows how to make 365 dishes of Klipfish. So after reading this lens you only have 364 to go
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