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Broodje bakkeljauw – Dutch Clipfish sandwich

Sandwich filled with clipfish Surinamese style.

INGREDIENTS (6 sandwiches):

– 500 g clipfish
– 2 onions
– 4 cloves of garlic
– 2 tomatoes
– sunflower oil
– black pepper
– 1 small Surinamese seasoning cube
– 2 tbs tomato paste
– juice of 1/2 lemon
– 4 sprigs of celery
– 6 Surinamese buns
– to serve: sambal and sour cucumber


  1. To desalt the cod, boil the pieces gently in water for 15 minutes. Then rinse under cold water and fluff the dried cod. Rinse well again, squeeze a little with your hands and let alone.
  2. Finely chop the onion and garlic. A mincer is useful for this. Cut the tomatoes into cubes. Heat a generous splash of sunflower oil in a skillet. Fry the onion and garlic gently for a few minutes. Sprinkle with a pinch of black pepper and stir in the seasoning cube. The tomato paste can now also be added, fry it for 1 minute and spoon the tomato cubes through it. Cook for 1 minute again.
  3. Now the cod is added, mix well and cook for about 2 minutes. Then pour in a cup of water and squeeze half a lemon on top. Stir, cover the pan and simmer over low heat for about 10 minutes. Taste in the meantime and possibly add some extra lemon juice to taste.
  4. In the meantime, chop the celery completely. Cut the pointed buns lengthwise and grill the insides in a grill pan or in the oven. At the last minute, stir in the celery.
  5. Cover a sandwich with a generous amount of the cod, put some cucumber on it and add sambal to taste. 

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