Clipfish can be used in more than just ordinary bacalao recipes. Here Brazilian cuisine meets Norwegian clipfish and becomes a tastefull stew with rice.
Cut the clipfish into big pieces and cook for approx. 5 minutes.
Drain well and flake the fish.
Cook rice as instructed on the package.
Slice onion and finely chop garlic, and sauté in olive oil until the onion is golden.
Add pesto and leave to simmer for approx. 1 minute.
Gently add white wine and let simmer for approx. 2 minutes.
Add clipfish, cooked rice and chopped spring onion.
Serve with sun-dried tomatoes and olives on top.