Spanish Clipfish Casserole, from the Basque country
| Key Information | |
|---|---|
| Time | 40 min |
| Difficulty | Medium |
| Product | Cod Clipfish |
| Type of dish | Casserole Main course |
| Occassion | Dinner party Fast food |
| Season | All year |
| Cooking method | Boiled |
| Type of Cuisine | Spanish |
| Portions | 4 |
Photographer: Alf Börjesson
- Sauté garlic in oil until light brown. Remove from pan and set aside.
- Sauté leek in oil until soft. Add potato slices, salt, pepper and bay leaf. Add water and bring to a boil. Let simmer over low heat for 30 minutes.
- Crush fried garlic and mix with ground paprika. Stir mixture into the pan.
- Cut fish into 2-3 cm pieces and place in pan. Let it all simmer for 5 minutes until fish is cooked.
- Serve with crispy-toasted white bread.