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Spaghetti puttanesca med stegt klipfisk - i en skøn forening
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Spaghetti puttanesca with pan-fried salt cod

A recipe for spicy puttanesca with pan-fried salt cod (klipfisk). A meeting of Italian and Nordic cooking.
Course Lunch, Main course
Cuisine Danish, Italian
Nøgleord Baked pasta, Italian food, Klipfisk, Salt cod
Total Time 1 day 1 hour
Servings 4 servings
Calories 543kcal

Ingredients

Pan-fried klipfisk

  • 600 g salt cod (klipfisk)
  • Water
  • Olive oil
  • Freshly ground pepper

Spaghetti puttanesca

  • 1 shallot, finely chopped
  • 4-5 cloves garlic, finely chopped
  • 2 tbsp capers, roughly chopped
  • 100 g olives, roughly chopped (pitted weight)
  • 1 pinch chilli flakes
  • 1 tbsp tomato purée
  • 1 tin chopped tomatoes
  • 1 handful parsley, finely chopped
  • 400 g spaghetti - or another pasta
  • Olive oil
  • Freshly ground pepper and salt, if needed

To serve

  • Finely chopped parsley

Instructions

Day 1.

  • Start by soaking the fish. The klipfisk needs to soak for at least 24 hours.
    Rinse the fish thoroughly, place it in a large pan of cold water and leave it to soak in the fridge for at least 24 hours and up to 48 hours. Change the water 2-3 times a day. I prefer to soak it for 36 hours or more.
    Klipfisk is very tough before it has been soaked, so once it has soaked for 12 hours it is a good idea to cut it into the pieces you will be cooking it in. Cutting it into smaller pieces means it soaks more effectively and ensures the result isn't too salty. Remove any bones with fish tweezers too - or leave them until after cooking, when they are much easier to remove.

Day 2.

  • Prepare the ingredients for the pasta as described in the ingredient list.
  • Lift the klipfisk out of the water and rinse it thoroughly. Remove the skin and pat the pieces thoroughly dry with kitchen paper.
    If the fish hasn't yet been cut into smaller pieces, do that now.
  • Heat a frying pan and fry the shallot and garlic in a good glug of olive oil for a couple of minutes.
  • Add the capers, olives and chilli and fry for a couple of minutes, then stir in the tomato purée and heat through.
  • Pour in the chopped tomatoes, season with freshly ground pepper and let the sauce simmer gently.
    Meanwhile, cook the pasta al dente according to the packet instructions and fry the fish.
  • Heat a frying pan with a glug of oil and fry the klipfisk until golden on both sides. It needs about 3 minutes on each side, depending on thickness. Season with freshly ground pepper - no salt.
  • Toss the parsley and pasta in the puttanesca sauce and adjust the consistency with a little pasta water.
    Taste and add extra freshly ground pepper and salt if needed. Remember that the fish still has a good salty flavour, even after soaking.
  • Plate the pasta and top with a piece of pan-fried klipfisk and plenty of finely chopped parsley.

Nutrition

Calories: 543kcal | Carbohydrates: 79g | Protein: 41g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 65mg | Sodium: 626mg | Potassium: 939mg | Fiber: 5g | Sugar: 4g | Vitamin A: 384IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 2mg