Skip to main content

Norwegian Stockfish with asparagus, smoked bacon and dry Martini

This recipe, constructed by Italian Chef Franco Favaretto, combine the Norwegian Stockfish with the tastes of Italy.

Cooking time30-40 min
Difficulty levelMedium



  • Place the stockfish in a pot with the bay leaf, half a lemon and a handful of salt, cover with cold water and bring to a boil, then continue cooking for 15 minutes. 
  • Turn the heat off and leave to sit for 15 minutes; drain the cooking water, keeping a glass for later. 
  • Pan fry the chopped shallots and smoked bacon and add the dry Martini or Vermouth.  
  • Add the asparagus and finely chopped parsley, the stockfish and the glass of cooking water. 
  • After 5 minutes, add the cream and continue cooking for another 5 minutes, then serve.