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Norwegian clipfish with peppers

A modern twist on a classic bacalao.

Cooking time40-50 min
Difficulty levelEasy



  • Heat the oven to 180°C/350°F/gas mark 4.
  • Divide the salted cod into 1 to 2 cm slices.
  • Remove the seeds and stems from the peppers and then cut them into chunks.
  • Cut the garlic cloves into thin slices and coarsely chop the red chillies.
  • Layer the salted cod into the oven dish together with the vegetables.
  • Mix the oil with the pepper and coarse salt.
  • Pour the mixture over the vegetables.
  • The dish needs 30 minutes in the oven at 180°C/350°F/gas mark 4, or until the fish begins to flake.
  • Sprinkle the parsley on top before serving.

Serve with good country bread and aioli, or homemade mashed potatoes.