Norwegian Clipfish with Potatoes, Eggs and Olives

Norwegian Clipfish with Potatoes, Eggs and Olives

This delicious dish with Norwegian clipfish, potatoes, onions and eggs is definitely worth trying - it is very tasteful.

Difficulty Easy
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  • Preheat the oven to 180°C.

  • Peel potatoes and cut them into slices.

  • Finely cut parsley.

  • Cut onions and garlic.

  • Cut the eggs into small pieces.

  • Pour water in a casserole and add bay leaves, a few grains of pepper and a little olive oil.

  • Add the clipfish to the water immediately. When it starts boiling, the fish is cooked.

  • Cook potatoes with a little salt in the water.

  • Have olive oil, onion, garlic and bay leaf in a frying pan and fry at medium heat until the onions are golden brown and soft.

  • Remove skin and bones from the clipfish. Gently flake the fish.

  • Put some of the potatoes in the bottom of an oven-proof dish, then add some of the fish and a little onion mix. Then repeat by adding more potatoes, fish and onion mix in layers.

  • Add the eggs, parsley and olives on top.

Bake in oven for approx. 10 minutes and serve.