📝 About This Recipe
Klippfisk, or 'cliff fish,' is a legendary Nordic treasure of Atlantic cod that has been salted and dried to concentrate its ocean-fresh umami. This recipe transforms the firm, savory fish into a rich, Mediterranean-inspired stew that balances salty depth with the sweetness of roasted peppers and tomatoes. It is a soul-warming dish that tells a story of global trade, maritime history, and the incredible alchemy of salt and time.
🥗 Ingredients
The Star Ingredient
- 800 grams Klippfisk (Salted Dried Cod) (skin and bones removed, cut into 2-inch chunks)
The Aromatics and Vegetables
- 3 large Yellow Onions (thinly sliced into rings)
- 6 Garlic Cloves (thinly sliced)
- 3 large Red Bell Peppers (roasted, peeled, and sliced into strips)
- 1 kg Yukon Gold Potatoes (peeled and sliced into 1/2-inch rounds)
- 1-2 Fresh Red Chili (seeded and finely chopped for subtle heat)
The Sauce and Braising Liquid
- 250 ml Extra Virgin Olive Oil (use a high-quality Spanish or Portuguese oil)
- 800 grams Canned Crushed Tomatoes (preferably San Marzano)
- 2 tablespoons Tomato Paste (concentrated)
- 3 Bay Leaves (fresh or dried)
- 100 grams Pitted Black Olives (Kalamata or Niçoise)
- 1 teaspoon Smoked Paprika (Pimentón) (sweet or bittersweet)
Garnish
- 1/2 cup Fresh Flat-Leaf Parsley (roughly chopped)
- to taste Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Begin the rehydration process 24 to 48 hours before cooking. Rinse the Klippfisk under cold running water to remove surface salt. Place the fish in a large bowl and cover with plenty of cold water. Keep in the refrigerator, changing the water every 8-12 hours.
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2
Taste a tiny piece of the fish after 24 hours; it should be pleasantly salty but not overwhelming. Once desalted, drain the fish, pat dry with paper towels, and ensure all skin and bones are removed before cutting into 2-inch chunks.
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3
In a large, heavy-bottomed pot or a traditional earthenware casserole, heat 150ml of the olive oil over medium heat.
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4
Add the sliced onions and cook slowly for about 10-15 minutes until they are soft and translucent, but not browned.
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5
Stir in the garlic and chopped chili, cooking for another 2 minutes until fragrant.
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6
Add the tomato paste and smoked paprika to the center of the pot, stirring for 1 minute to 'toast' the spices and deepen the flavor.
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7
Pour in the crushed tomatoes and add the bay leaves. Simmer the sauce gently for 10 minutes to allow the flavors to meld.
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8
Now, begin layering. Remove about half of the tomato-onion mixture from the pot. Create a layer of potato slices over the remaining sauce.
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9
Place the Klippfisk chunks on top of the potatoes, followed by a layer of roasted pepper strips and the olives.
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10
Pour the remaining sauce over the top, and drizzle with the remaining 100ml of olive oil. Do not stir the pot; the layers should remain distinct.
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11
Cover the pot with a tight-fitting lid and reduce the heat to low. Let it simmer very gently for 60 to 75 minutes. Occasionally shake the pot gently to prevent sticking, but avoid using a spoon to stir.
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12
Check the potatoes with a fork; once they are tender and the fish flakes easily, the dish is ready. The sauce should be thick and glossy from the olive oil emulsion.
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13
Remove the bay leaves, sprinkle generously with fresh parsley and cracked black pepper, and let the dish rest for 10 minutes before serving.
💡 Chef's Tips
Always use cold water for soaking and keep the fish refrigerated to maintain its texture. Don't over-salt the final dish; the fish and olives usually provide enough salinity, so taste before adding any extra salt. For the best texture, use waxy potatoes like Yukon Gold which hold their shape during the long simmer. If the sauce looks too dry during cooking, add a small splash of water or dry white wine. This dish tastes even better the next day as the flavors continue to develop and penetrate the potatoes.
🍽️ Serving Suggestions
Serve with thick slices of crusty sourdough bread to soak up the rich, garlicky olive oil sauce. Pair with a crisp, acidic white wine like an Albariño or a Vinho Verde to cut through the richness. A simple side of blanched green beans or a fresh green salad provides a bright contrast to the hearty stew. For an authentic touch, serve directly from the earthenware pot in the center of the table. Offer extra virgin olive oil at the table for a final fresh drizzle.