Lovely clipfish and vegetables in creamy sauce.
- 800 gram clipfish
- 800 gram boiled potatoes
- 2 tbsp olive oil
- 4 cloves garlic
- 1 pcs chili
- 1 yellow pepper
- 1 green pepper
- 1 pcs onion
- 1 pcs lemon
- 10 slices chorizo sausage
- 6 dl whipped cream
- salt and pepper
- fresh parsley
I was served a white bacalao for the first time some years ago and this is really good! Delicious vegetables in a lovely sauce. My wife Janne likes the white better than the classic. The sauce gets a lovely taste and clipfish is very good.
To use clipfish, it must first be diluted. Follow the manufacturer's recommendation, but make sure it is watered enough. Basically, I water out 2 days where I change water twice.
Start by frying and slicing the onion. Finely chop 1-2 pieces of the clipfish and put everything in the pan. Adding a little finely chopped clipfish to the sauce will give a good taste to the sauce. Bake for a few minutes and add the garlic. Fry with the garlic for a few minutes and add all the other vegetables. I like that there are some big cut vegetables.
Fry all the vegetables for a few minutes before adding the whipped cream and the juice of the lemon. Let simmer for 15 minutes.
Fry slices of chorizo in a pan and let them drain on kitchen paper. If you do not have chorizo, it is also very good with bacon in this dish.
Peel the potatoes and cut them into coarse slices. Boil for 8 minutes and pour off the water.
Now we will put together the pan with this lovely white bacalao. Start with some of the sauce along with some of the vegetables. Add potato slices, clipfish and chorizo. Pour over more sauce and sprinkle with green olives.
Bake the dish at 180 degrees hot air for 1- 1,5 hours. Let the dish rest for 15 minutes and serve. This is a delicious version of Bacalou with creamy white sauce.