Sonntag, 27. November 2022
Bacalao Nilsen
sweis, 20:23h
- 1 kg Skinless and boneless klippfisk
- 7 dl olive oil
- 3 can chopped tomato
- 5 cloves of garlic
- 3 onions
- 1 leek
- 1 jar black olives
- 1 jar green olives
- 1 kg potato
- 1 red pepper
- 1 red chili
- black pepper
- baguette
- creme fraiche
- garlic
- parmesan
(1) Put the klippfisk in water for about 30 hours and change the water 4-5 times. If you are in a hurry, the fish can be cut into smaller pieces and the water changed more often.
(2) Cut the fish meat into suitable pieces.
(3) Heat the olive oil until it smokes a little and add the coarsely chopped onion, leek and garlic. Set the pot aside.
(4) Shred the paprika and cut the potatoes into 3-4 mm thick slices. Finely chop the chili.
(5) Put potatoes, peppers and chopped tomatoes into the onion mixture. Season with olives, chilli, black pepper and Tabasco.
(6) Assemble in layers in a long pan. Place tomato/vegetable mixture on the bottom, then fish etc. Place aluminum foil as a lid on top.
(7) Bake this in the oven for about 1 - 1 1/2 hours at 190 C. (Put a knife through the potatoes to know if they are ready.) Sprinkle fresh herbs on top when serving.
(8) Served with baguettes or flatbread: baguettes are split in half lengthwise and spread with butter on both sides.
(9) Fry in a pan until they are nice and golden brown. Then place them on a baking tray and spread the top with crème fraîche and sprinkle finely chopped garlic on top.
(10) Then grate parmesan on top. Place in the oven on top of the bacalao just before it is done for 1 minute on the grill.
- 7 dl olive oil
- 3 can chopped tomato
- 5 cloves of garlic
- 3 onions
- 1 leek
- 1 jar black olives
- 1 jar green olives
- 1 kg potato
- 1 red pepper
- 1 red chili
- black pepper
- baguette
- creme fraiche
- garlic
- parmesan
(1) Put the klippfisk in water for about 30 hours and change the water 4-5 times. If you are in a hurry, the fish can be cut into smaller pieces and the water changed more often.
(2) Cut the fish meat into suitable pieces.
(3) Heat the olive oil until it smokes a little and add the coarsely chopped onion, leek and garlic. Set the pot aside.
(4) Shred the paprika and cut the potatoes into 3-4 mm thick slices. Finely chop the chili.
(5) Put potatoes, peppers and chopped tomatoes into the onion mixture. Season with olives, chilli, black pepper and Tabasco.
(6) Assemble in layers in a long pan. Place tomato/vegetable mixture on the bottom, then fish etc. Place aluminum foil as a lid on top.
(7) Bake this in the oven for about 1 - 1 1/2 hours at 190 C. (Put a knife through the potatoes to know if they are ready.) Sprinkle fresh herbs on top when serving.
(8) Served with baguettes or flatbread: baguettes are split in half lengthwise and spread with butter on both sides.
(9) Fry in a pan until they are nice and golden brown. Then place them on a baking tray and spread the top with crème fraîche and sprinkle finely chopped garlic on top.
(10) Then grate parmesan on top. Place in the oven on top of the bacalao just before it is done for 1 minute on the grill.
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