Salt Cod with Pesto

Baked salt cod with green pesto looks especially appealing when served with a side of tomato sauce. This is a recipe inspired by Portuguese cuisine – perfect for impressing! All our recipes are sourced from godfisk.no

Photo: Bent Raanes and Sarah Cameron Sørensen

Time required: 60 min
Difficulty: Medium

Ingredients

Servings

800 g dried stockfish, soaked and cleaned
2 pcs fennel
4 tbsp pesto
100 g tomato, sun-dried
100 g butter
2 dl white wine
1 tbsp chopped parsley, fresh

Serve with

potato
2 tbsp oil

Method

Preheat the oven to 180 °C.
Cut the salt cod into serving portions and spread with pesto.
Place the fish portions on a baking tray lined with parchment paper and bake in the oven for about 10 minutes.
Slice fennel into strips and cook in white wine for a couple of minutes.
Remove the fennel strips and simmer the cooking liquid until reduced by half.
Whisk butter into the cooking liquid, then add chopped sun-dried tomatoes and chopped parsley.
Sauté the fennel strips in oil for 1 minute.
Serve the salt cod with sautéed fennel, sauce, and potatoes on the side.