Risotto with Norwegian clipfish

Name: Risotto with Norwegian clipfish
Cook time: 2 h
Yield: 6
Ingredients: 300 g Norwegian clipfish, watered out and cleaned; 5 dl risotto rice; 2 cloves garlic; 1.2 dl olive oil; 1 onion, yellow; 1 bell pepper; 1 leaf bay leaf; 1 tomato; 1 tsp paprika powder; 1 tsp saffron; 1 tsp thyme, fresh; salt; parsley, fresh

The famous clipfish risotto that Brazilians love. Essential for festive occasions!

Cooking timeOver 60 min

Difficulty levelEasy

Servings

Ingredients

Preparation

Preheat the oven to 225 °C.
Cut the clipfish into small pieces.
Chop the onion, bell pepper, tomato and parsley.
Sauté the onions, garlic and pepper in olive oil and add the clipfish, bay leaf and thyme.
After sautéing for a short while, add the tomato and parsley.
Add the rice, sprinkle with paprika, and slowly pour over boiling water (2 and 1/2 times the amount of rice). Once its cooked, season with saffron.
Add salt to taste and put in a ovenproof dish.
Bake for 10 minutes in the pre heated oven.