Lutefisk as traditionally served in Norway from godfisk.no
Lutefisk served with stewed peas, crisp bacon and potatoes is Norwegian tradition at its best. Some want brown cheese, golden syrup or mustard as well, the lutefisk has many friends.
2 kg [4,4 lb] lutefisk
2 tablespoons of salt
600 g [1,3 lb] potatoes
3 dl [0,6 pt] peas, dry
1 teaspoon butter
Serve the fish with:
200 g [7 oz) bacon
 Set the oven to 200° C / 390° F .
 Cut the lutefisk into serving pieces and place them in a oven mould skin side down.
 Sprinkle salt over the fish and cover with a lid or aluminum foil.
 Bake the fish in the oven for about 30 minutes. Smaller amount of fish takes less time.
 Cut bacon into cubes and fry it over low heat so the fat an melt and the bacon gets crispy.
 Leave the peas in water overnight.
 Boil them in fresh water until the peas are tender and the stew thickens, it takes about 45 minutes.
 Add water if the stew gets too firm. Stir in butter and taste with salt and a little sugar.
 Serve the lutefisk with bacon, stewed pea and potatoes.
Tip: If you want firmer lutefish, sprinkle salt over and allow the fish to rest for a couple of hours. Pour off the water that has seeped out and rinse the lutefish in cold water.