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Paccheri with Norwegian stockfish and puttanesca sauce

Looking for a tasty seafood pasta recipe? Try these paccheri with Norwegian stockfish and Italian "puttanesca" sauce, by food blogger Viviana Dal Pozzo ( 

Cooking time30-40 min
Difficulty levelEasy



  • Remove any skin and bones from the stockfish and cut it into cubes.

  • Drizzle some olive oil in a pan and sizzle with the crushed garlic clove, sliced chilli pepper and a few stems of parsley.

  • Remove the garlic and parsley and add the stockfish. Leave it to absorb flavour for a few minutes, then add the wine and let it evaporate.

  • Add the capers, olives, tomato and salt and cook for approx. 7 minutes.

  • In the meantime, cook the pasta for 3/4 of the cooking time, drain it and finish cooking in the pan with the sauce, adding a few tablespoons of the cooking water.

  • Serve and complete your dish with some grated lemon peel and a drizzle of good olive oil.