Bacalao (Klippfisk) from Kristiansund

Awe-inspiring mountains, deep, crystal-clear fjords and a spectacular coastline that stretches over 60,000 miles, Norway ’s unique natural landscape creates the perfect home for some of the world’s most popular seafood.

 

Bacalao (Clipfish) has been an nutritious staple of the Norwegian diet since Vikings roamed the seas.

 

Kristiansund sits on four islands and is founded on Bacalao – dried salted cod, known locally as “Klippfisk”. For two centuries the city became the most important Norwegian export port for Bacalao and Portugal in particular was a major buyer. Historical research has shown that dried fish was exported from Norway before the time of the Vikings. Norway still is the largest supplier of Bacalao in the world.

 

What is so special about Klippfisk?

 

Cod fishing for the Norwegian westcoast started in early February and lasted until the end of April. The caught fish was washed and cleaned by the women. The fish was then salted and placed on the round, bare rocks to dry in the sun. Drying is the oldest way to preserve fish.

 

Recipe Bacalao com natas

 

Ingredients 4 persons:

 

  • 400 gr Bacalao
  • 1000 gr potatoes, peeled and sliced
  • 4 onions, sliced
  • 3 x 80 ml olive oil
  • 100 gr butter
  • 100 gr flour.
  • 1 l whole milk
  • 100 ml whipped cream
  • Pinch of nutmeg
  • Pinch of chili flakes or cayenne pepper

Preparation:

 

Heat the oven to 200 degrees. Rinse the salt off the filets. Cook them for a few minutes in water that just does not boil. Repeat with clean water until the fish does not taste too salty.

 

Cook the potatoe slices al dente and drain. Braise the onoins in olive oil until they are soft and golden brown and set aside. Fry the potatoes  briefly in olive oil and keep them separate. Dry the fish, break into pieces and fry briefly in olive oil on low heat.

 

Make the bechamel sauce: melt the butter in a saucepan over low heat and add the flour. Stir to a smooth roux and simmer for a minute. Add all the milk in bits and beat after each dash with a whisk until the milk is absorbed. Cook gently for a few minutes. Add cream, nutmeg, chili, salt and pepper.

 

Mix the onoin, potatoe and fish

 

with half of the sauce, check for taste and pour into one large baking dish. Pour the remaining sauce over it and put in the oven until the top is golden brown. Eat with a salad.