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(Serves 6)

1 kg diluted clipfish

1 kg onion

1 kg potatoes

2 red chillies

4 cloves of garlic

3 tins of chopped tomatoes

4 bay leaves

30 black olives

300 ml olive oil

2 tbsp chopped parsley leaves



1. Remove the skin and bones from the clipfish and cut it into approx. 2 cm thin slices.

Note: If you are diluting the clipfish yourself, you can calculate that its weight will increase by about 35%. You can also buy ready-diluted clipfish in some well-stocked shops. Calculate approx. 250 grams per serving.

2. Cut the potatoes and onions into approx. ½ cm thick slices.

3. Place the fish, potatoes and onions in a large pot (one layer for each ingredient, one layer at a time).

4. Divide the chillies lengthwise, scrape out the seeds and chop finely (use the seeds also if you want the Bacalao to be more spicy). Chop the garlic roughly and place in the pot together with the bay leaves, chillies, olives, tomatoes and olive oil. Bring to the boil, lower the heat and cover. Leave to simmer for approx. 1 hour. Add salt and pepper to taste. Garnish with chopped parsley just before serving.

Although this is a dish that can be served on its own, many people like to accompany it with freshly baked bread.

Seafood recipes

Make bacalao, salmon in lefse, and other tasty seafood dishes from Norway.

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