Lutefisk served with pea stew, bacon and potatoes is Norwegian tradition at it's best. Some also like to serve it with brown goat cheese, syrup or mustard.
Preheat the oven to 200 °C.
Cut the lutefisk into servings and place in a baking pan with skin side down.
Sprinkle with salt and cover with aluminium foil or a lid.
Bake the lutefisk in the oven for approx. 30 minutes. Smaller amounts of lutefisk require shorter time in the oven.
Dice bacon and fry on medium heat so the fat melts and the bacon gets crispy.
Leave the peas in water over night.
Cook them in fresh water until tender and the stew evens, approx. 45 minutes.
Add more water if it gets too firm.
Gently add butter and taste with salt and a little sugar.
Serve the lutefisk with bacon, pea stew and almond potatoes.
Tip: If you want a firmer lutefisk you can sprinkle it with salt and leave it for a couple of hours in a cool place. Drain off the water excess from the lutefisk and then rinse it in cold water.