Klippfisk | FoodieAtlas

Ingredients

For the Klippfisk Preparation:
1 kg (2.2 lbs) klippfisk (dried cod)
Water (for soaking)
For the Klippfisk Dish:
500 g (1 lb) klippfisk, soaked and shredded
4 large potatoes, peeled and diced
2 large onions, finely chopped
2 cloves garlic, minced
1 can (400 g) diced tomatoes
2 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

Soak the Klippfisk

Rinse the dried cod under cold water to remove excess salt.

Soak the fish in cold water for 24-48 hours, changing the water several times. The soaking time can vary based on the thickness of the fish and how salty it is.

After soaking, drain and pat the fish dry. Remove any bones and skin, and then shred the fish into bite-sized pieces.

Prepare the Dish

Heat olive oil in a large skillet or saucepan over medium heat.

Add the chopped onions and garlic. Saut√© until the onions are soft and translucent.

Stir in the diced tomatoes, paprika, thyme, oregano, salt, and pepper. Cook for about 5 minutes, allowing the flavors to meld.

Add the diced potatoes and mix well.

Add the shredded klippfisk to the skillet and stir to combine with the tomato mixture.

Cover and simmer for about 20-25 minutes, or until the potatoes are tender and the flavors have melded together. Stir occasionally.

Serve

Garnish with fresh parsley before serving.