“Portugal, despite being on the brink of economic collapse, increased its imports of clipfish in November by a massive 61%,” says market analyst Ove Johansen from the Norwegian Seafood Export Council.
350 g soaked Norwegian Bacalao fillets 250 g celery 150 g tomatoes, diced 15 g sultana raisins Handful of black olives (pitted) 1/2 onion, coarsely chopped Pine nuts Salt and pepper
Cut fish into regular-sized pieces. Cut celery into slices, approx. 1 cm and parboil in boiling salted water. Sauté onions in a little oil and add tomatoes. Add fish after a few minutes and simmer for 5 minutes.
Add celery, pine nuts, raisins and olives. Cook over low heat for 10 minutes. If necessary, add a little water. Season to taste with salt and pepper. Serve warm.
Portugal simply must have clipfish for Christmas (10/12/2010)
“Portugal, despite being on the brink of economic collapse, increased its imports of clipfish in November by a massive 61%,” says market analyst Ove Johansen from the Norwegian Seafood Export Council. Read more
"Do you want codfish?" (08/02/2007)
Imperatriz Leopoldinense presents the theme "Do you want codfish?" for the 2007 Carnival competition at a big party in Canecão Read more
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