“Perticagna” Stockfish- Scandinavia

This Scandinavian recipe is easy to prepare but extremely impressive recipe. Simple ingredients, a little bit of care, a love for cooking and quality ingredients like Norwegian Stockfish  will make for excellent results. This recipe will feed at least 5 people. Try it!

Ingredients :

800 grams of Dried and salted cod, Norwegian Stockfish

6 Sweet red peppers

2 Hot chili peppers

2 Garlic clove

1 glass of Extra virgin olive oil (EVO)

1 pinch of Table salt


  1. Steam the stockfish.
  2. Meanwhile chop the chili and red peppers finely. Heat the oil in a pan, chop the garlic and sauté with the peppers on a low heat for about ten minutes.
  3. In another pan, add the stockfish, cover with the peppers and oil and cook for a further 5 minutes.
  4. Add salt to taste if necessary.
  5. Serve hot or in the summer serve cold, like the farmers used to do, who would often eat it for breakfast the next breakfast.


In Italy there is a little bit of confusion concerning the difference between Stockfish and Baccalà. They both derive from Norwegian Cod, but are different products. The difference is that Stockfish is naturally dried, while Baccalà goes through a salting process, or it is salted and then dried. This recipe is prepared with Norwegian Stockfish, which should be soaked for at least 48 hours before being cooked.


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