Ingredients with Measurements:
- 1 lb boknafisk (dried salted cod)
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 2 cups cooked white beans
- 1 can diced tomatoes (14 oz)
- 2 cups fish or vegetable broth
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
Step-by-step instructions:
1. Soak the boknafisk in cold water for 24 hours, changing the water every 6-8 hours to remove the salt. Drain and rinse the fish, then cut it into bite-sized pieces.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant.
3. Add the boknafisk pieces to the pot, and stir to combine with the onion and garlic. Cook for 5-7 minutes, until the fish starts to brown.
4. Add the cooked white beans, diced tomatoes, fish or vegetable broth, dried thyme, and smoked paprika to the pot. Stir to combine, and bring the stew to a simmer.
5. Reduce the heat to low, and let the stew simmer for 30-40 minutes, until the boknafisk is tender and the flavors have melded together.
6. Season the stew with salt and pepper to taste. Serve hot, garnished with fresh parsley.
- Time:
Preparation time: 24 hours (for soaking the boknafisk)
- Cooking time: 50-60 minutes
Temperature:
- Stovetop: medium heat for sautéing, low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 300 per serving
- Fat: 8g
- Carbohydrates: 30g
- Protein: 28g
- Fiber: 8g
Substitutions for ingredients:
- Boknafisk can be substituted with any firm white fish, such as cod or haddock.
- White beans can be substituted with any other type of beans, such as cannellini or navy beans.
- Smoked paprika can be substituted with regular paprika or chili powder.
Variations:
- Add chopped carrots, celery, or bell peppers to the stew for extra flavor and nutrition.
- Use chicken or beef broth instead of fish or vegetable broth for a heartier flavor.
- Add a splash of white wine or lemon juice to the stew for a tangy kick.
Tips and tricks:
- Soaking the boknafisk for 24 hours is essential to remove the excess salt and rehydrate the fish.
- Make sure to taste the stew and adjust the seasoning as needed before serving.
- Leftover stew can be stored in the fridge for up to 3 days, or frozen for up to 3 months.
Storage instructions:
- Store leftover stew in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
Reheating instructions:
- Reheat the stew in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the stew in individual bowls, garnished with fresh parsley and a slice of crusty bread on the side.
Garnishes:
- Fresh parsley, chopped
- Lemon wedges
- Crusty bread
Pairings:
- Serve the stew with a crisp green salad or roasted vegetables for a balanced meal.
- Pair with a light white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Crusty bread
Troubleshooting advice:
- If the stew is too thick, add more broth or water to thin it out.
- If the stew is too salty, rinse the boknafisk again before cooking, or add more water or broth to dilute the saltiness.
Food safety advice:
- Make sure to soak the boknafisk for 24 hours to remove the excess salt and prevent foodborne illness.
- Store leftover stew in the fridge or freezer promptly to prevent bacterial growth.
Food history:
- Boknafisk is a traditional Norwegian dish made from dried and salted cod, which was a staple food in Norway for centuries. The fish was dried and salted to preserve it for long periods of time, and was often eaten during the winter months when fresh fish was scarce.
Flavor profiles:
- The stew has a savory and slightly smoky flavor from the boknafisk and smoked paprika, with a hint of sweetness from the onions and tomatoes.
Serving suggestions:
- Serve the stew as a main course for lunch or dinner, with a side of crusty bread or roasted vegetables.
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Region: Norwegian