6 Serves
2970 Mins
5 g
33 g
21 g
Soak the Klippfisk in cold water for 24-48 hours, changing the water frequently to remove excess salt, then drain, skin, and flake the fish.
Ingredients, vitamins, and health benefits
Klippfisk (Dried Salted Cod)
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PolishVitamin E
1 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
59 µg / 400 µgCalcium
61 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
42 mg / 420 mgPhosphorus
135 mg / 1,250 mgPotassium
778 mg / 4,700 mgSodium
23 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
4 g / 28 gSugar
6 g / 50 gSaturated Fat
10 g / 20 gCholesterol
45 mg / 300 mgCaffeine
0 mgNet Carbs
29 gAlcohol
0 g
Peel and dice the potatoes into small cubes, then fry them in cooking oil until golden and tender; drain on paper towels.
In a large pan, sauté the chopped onion and garlic in olive oil until translucent and fragrant.
Add the flaked salt cod to the pan with the onions and garlic, seasoning with salt and pepper to taste.
Fold in the fried potatoes and heavy cream, then transfer the mixture into a casserole dish.
Bake in a preheated oven until the top is golden brown and the sauce is bubbling.
Salt And Pepper
Potatoes
Onion
Garlic
Extra Virgin Olive Oil
Heavy Cream
Vitamin A
166 µg / 900 µgVitamin C
21 mg / 90 mgVitamin D
1 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
59 µg / 400 µgCalcium
61 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
42 mg / 420 mgPhosphorus
135 mg / 1,250 mgPotassium
778 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
6 g / 50 gSaturated Fat
10 g / 20 gCholesterol
45 mg / 300 mgCaffeine
0 mgNet Carbs
11
g17
g31
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgAlcohol
0 g