RECIPE:
Lutefisk

Traditional preserved stockfish with bacon

What is that delicious smell?

Lutefisk .
Photo: Aina C. Hole / Matprat.no

It's the lutefisk time of year!

One of our oldest and most beloved Christmas traditions.

Lutefisk and accessories .
Photo: Fredrik Ahlsen, Maverix / Visit Norway

In December, many restaurants serve lutefisk, and it's common to have a lutefisklag — the Norwegian term for a get together with good friends to enjoy a delicious lutefisk meal.

Lutefisk dinner .
Photo: Fredrik Ahlsen, Maverix / Visit Norway

The dish is often accompanied by beer or Norwegian aquavit, but many prefer a glass of sparkling wine or fresh eplemost, apple juice from Norway.

A Christmas dinner toast .
Photo: Fredrik Ahlsen, Maverix / Visit Norway

Many people also love the traditional accompaniments and side dishes.

Learn to make lutefisk like a true Norwegian!
Check out the recipe:

Lutefisk with bacon and peas .
Photo: Anne Manglerud / Matprat.no

Lutefisk with bacon

Ingredients:

(makes 4 servings)

2 kg lutefisk (You can prepare the stockfish by soaking it in a lye solution yourself, but we recommend purchasing the finished product)

1.5 tbsp salt

800 g almond potatoes, Ringerike potatoes or Gulløye potatoes (or whatever potatoes you prefer)

400 g bacon in cubes

Source: Matprat.no

Method:

Time: approx. 40 min
Difficulty level: Easy

1. Place the lutefisk skin-side down on a baking tray or in a large baking dish. Sprinkle with plenty of salt and place in the fridge to rest for 2 to 3 hours. Rinse the salt off of both the lutefisk and the dish and replace the lutefisk inside the dish. Add salt and a little ground pepper to taste. Cover the dish with aluminium foil and place in a preheated oven at 225°C for 30-40 minutes, depending on the size and firmness of the lutefisk.

2. Rinse and peel the potatoes. Boil them in water until tender, about 20 minutes.

3. Fry the bacon in a pan until crispy.

Serve the lutefisk with potatoes, bacon, and mashed peas, or experiment with side dishes to find your own combination!

A serving of lutefisk with potatoes, bacon and pea stew

Lutefisk.
Photo: Fredrik Ahlsen, Maverix / Visit Norway

Lutefisk is not only delicious to eat, the stockfish from which it is made has also been an essential source of livelihood and survival for the people of Norway for more than a thousand years.

Cod fishing in Lofoten .
Photo: Visitnorway.com

Cod fishing Lofoten .
Photo: Visit Lofoten

Thanks to the skrei (migrating Atlantic cod), seafood export quickly became an important source of income for Norwegians, particularly in Northern Norway.

Stockfish .
Photo: C.H. - Visitnorway.com

Drying rack for stockfish in Lofoten .
Photo: CH / Visitnorway.com

You can catch your own fish on a skrei adventure around Lofoten between January and April, when the cod migrates there from the Barents Sea to spawn.

The world cod fishing championship in Lofoten .
Photo: Promo Norge Reklamebyrå / VM i skreifiske