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Boknafisk is a traditional dish in Norway that is related to stockfish production and the seasonal skrei fishing. The main ingredient is semi dried cod.

As with the stockfish the head is cut off, the fish is gutted, washed, and hang-dried exposed to sun and wind. Mark the fish is not salted before hanged. The drying process in combination with the salty air makes the fish tasty. The drying period is considerably shorter than the stockfish, for “boknafisk” the cod hang-dries for about 14 days, or until semi dried.


1 kg boknafisk
800 g potatoes
150 g bacon

Carrots in bechamel sause:
2 tablespoons butter
4 tablespoons flour
2 dl water
3 dl milk
1/2 tablespoon salt
1/4 tablespoon grated nutmeg


The first thing to do is to pull off the skin. Then soak the cod in water and rinse it well. Cut the fish into serving pieces and poach in lightly salted water for about 15-20 minutes. Duration vary dependend on the thickness of the fish or the size of fish slices.

Serve the cod immediatly with potatoes, bacon and carrots in bechamel.

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