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Stockfish with peas and tomato

A delicious, tasty and light dish with Norwegian stockfish, peas and tomato. The perfect starter or lunch. 

Cooking time30-40 min
Difficulty levelEasy



  • Put the stockfish in a pot with bay leaf, lemon, and a good amount of salt. Fill up with cold water and bring to a boil, boil for 15 minutes. Then let it rest for 15 minutes without heat. Drain the water, but keep one glass. 
  • Chop the onion in small wedges and sauté in a pan with olive oil. When golden, add diced tomato, peas and parsley. Cook for a few minutes.
  • Add the stockfish and the glass of water, cook on low heat for approx. 10 minutes. Taste and season with salt and pepper.