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  • Fried Stockfish with Potato and Garlic Purée
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    By Andreas Viestad

    Fried Stockfish with Potato and Garlic Purée

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    Salted and dried cod – stockfick – has been one of Norway’s most important exports for centuries, popular on the Iberian peninsula, in the Caribbean and many other places around the world.Serves 4

    PREPARATION:

    • 1 Using a small, sharp knife remove the top parts of the whole garlic heads. Place them in an ovenproof dish and drizzle with salt and oil. Bake the garlic at 350 oF (175 oC) for 30-40 minutes, until soft.
    • 2 Peel the potatoes and boil them. Mash the potatoes with butter. Add the baked garlic. All you need to do is press, and the baked cloves will pop out. Mix with potatoes. Season with salt and pepper.
    • 3 Mix olives, chili, the single garlic clove, and olive oil. Crush parsley in a mortar or a juic machine. Add a little olive oil in a hot frying pan and fry the stockfish with the skin side down for about 6-7 minutes. Flip it and fry it lightly on the other side. Serve the stockfish with the potato and garlic purée, olive tapenade, and parsley coulis.
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  • Salted and dried cod – stockfick – has been one of Norway’s most important exports for centuries, popular on the Iberian peninsula, in the Caribbean and many other places around the world.Serves 4

    PREPARATION:

    • 1 Using a small, sharp knife remove the top parts of the whole garlic heads. Place them in an ovenproof dish and drizzle with salt and oil. Bake the garlic at 350 oF (175 oC) for 30-40 minutes, until soft.
    • 2 Peel the potatoes and boil them. Mash the potatoes with butter. Add the baked garlic. All you need to do is press, and the baked cloves will pop out. Mix with potatoes. Season with salt and pepper.
    • 3 Mix olives, chili, the single garlic clove, and olive oil. Crush parsley in a mortar or a juic machine. Add a little olive oil in a hot frying pan and fry the stockfish with the skin side down for about 6-7 minutes. Flip it and fry it lightly on the other side. Serve the stockfish with the potato and garlic purée, olive tapenade, and parsley coulis.
    Print Friendly
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