Norwegian Clipfish with Rice
Photographer: Alf Børjesson

Norwegian Clipfish with Rice

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

Number of servings

Procedure

  • 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.