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Stockfish: Norwegian Stockfish the Brandaba Way


Norwegian Stockfish the Brandaba Way

  • Remove the skin and bones from the stockfish and cut into pieces.
  • Cook in a steamer sauce pan for 10 minutes. Peel the potatoes and cut into boats. Add the potatoes to the sauce pan, cover and cook for 15 minutes. Turn off the heat, but leave the lid on to keep warm.
  • Finely chop the garlic and parsley. Cut the peeled tomatoes into cubes. Blend the oil, lemon juice, salt and pepper into the sauce pan with the fish and potatoes.
  • Add a little water, the garlic and parsley. Put the lid on and shake vigorously a couple of times. The dish is now ready for serving.

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