Baked Dried and Salted Cod with Vegetables

Today I decided to share a recipe on how to make baked dried and salted cod with vegetables. This is a traditional meal that dates a long way back in the history of Norway. Even though it might take some time to prepare, it is definitely worth it! It is healthy, and super tasty, especially for all of you out there who love fish. 

Background of Dried and Salted Cod

The dried and salted cod itself, also known as Klippfisk, dates back at least 500 years. Salted cod was dried only by the wind and sun, and hung on wooden scaffolds or on clean cliffs or rocks by the seaside. By drying the fish, a lot of the nutrients are preserved, and the process of drying and salting the cod is said to make it tastier. Salting became common in the 17th century, when cheap salt became available. The method was cheap and could be done by the fisherman in families. The resulting product was easily transported to markets, and dried and salted cod became a staple item in the diet of the populations of Catholic countries on "meatless" Fridays and during Lent.

Ingredients:

• Dried and Salted Cod Round pieces (1 kg)
• Water
• Olive Oil
• 10 Potatoes
• 4 Carrots
• 4 Celery roots
• 2 Broccolis
• Salt and Pepper
• Scallions
• Parsley
• Ovenproof dish

Directions

Preparing the dried and salted cod:

1. Buy round pieces of dried and salted cod, up to 3 cm thick each.
2. Put them into water (5 liters). 
3. Let them stay in the water for three days, switching water every morning and evening.
4. After three days take the dried and salted cod out and put it into a plastic baking bag filled with olive oil and crushed garlic. Leave it there for one day in the refrigerator. 

The rest: 

1. Take 10 potatoes and peel them. Mix them with salt, pepper and crushed parsley.
2. Put the potatoes into the oven (convection/hot air) at 225 degrees celcius for 10 minutes.
3. Take the carrots, celery roots, and broccoli and cut them all up in 1 cm pieces. Put them all into an ovenproof dish and pour some olive oil on top.
4. Once the potatoes have been in the oven for 10 minutes, put the vegetables in, and then let it all bake for 20 minutes more.
5. After 20 minutes take out the ovenproof dish with the vegetables and put the vegetables out to the side. Then in that same ovenproof dish put the pieces of dried and salted cod, and on top of that put the vegetables. Also cut up the scallions into 1 cm pieces and sprinkle some on top.
6. Set everything into the oven, and let everything (along with the potatoes) bake for 15 minutes more (until the fish is 60 degrees celcius).

Take everything out after 15 minutes and you are ready to serve! I hope you enjoyed this unique recipe and soon I will also post a review on this recipe like I usually do. I hope you try and make this because the outcome is amazing!