Norwegian Clipfish with Rice

Name: Norwegian Clipfish with Rice
Cook time: 40 min
Yield: 4
Ingredients: 500 g Norwegian clipfish, watered out and cleaned; 400 g rice; 1 pcs onion, yellow; 3 cloves garlic; 0.5 dl olive oil; 3 dl pesto, red; 0.5 dl white wine, dry; 100 g tomatoes, sun-dried; 50 g olives, black; 2 pcs spring onion, scallion

Clipfish can be used in more than just ordinary bacalao recipes. Here Brazilian cuisine meets Norwegian clipfish and becomes a tastefull stew with rice.

Cooking time30-40 min

Difficulty levelMedium

Rating3/5

Servings

Ingredients

Preparation

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.