Baccalà a’la Napoli

Baccalà a’la Napoli

You will not regret serving this dish to friends and family.

There are volumes of clipfish recipes out there…there is something to fit everyone’s tastes. We in present a tasteful and simple dish based on the Presidium Baccalà from Møre og Romsdal. (based on XL diners recipe)


1 kg potatoes
1 dl single cream
1/2 cup pesto
150 g Bacon + bacon fat
1 clove chopped garlic
800 g diluted and purified clipfish/baccalà
3-4 tomatoes
White cheese

Boil water and let the fish pull in hot water for 10 min
Peel the potatoes and cook them tender. Mash the potatoes with cream, pesto, bacon and bacon fat and chopped garlic. Season with salt and pepper. Add the mash layered with baccalà and sliced tomatoes. Begin and end with the mash. Top it with white cheese.
Let it bake in the oven at 200 degrees - until the cheese is melted and golden.

Here you can buy Presidium Baccalà da Møre og Romsdal.


Looks beautiful.
Respond 2 22.Jan 12:46

0 28.Jan 13:25

Liz Smith

That looks really nice. I will definitely try Klippfisk again one of these days so this will be the first recipe I try!
Respond 1 22.Jan 12:57

Nice:) Please take a picture and send us!
0 28.Jan 13:25


Wow!! I have a very personal relationship to Bacalao, being half Catalan, but I will for sure try this version of it!! Thanks for sharing:)
Respond 3 26.Jan 11:39

Yeah, nice to hear:) Hope you like it...we really loved it. Do you have a bacalao recipe to share with us? We in slowfish wants to build up a catalogue of good bacalao recipes.
0 28.Jan 13:24
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