Cod with herbs

Klippfiske is a dried and salted cod especially eaten in Norway. I read on Wikipedia that the Spanish saw Norwegians to preserve the fish like this in the 16^th century and started to use this method in Spain and later in Portugal. Of course they did not call it klippfiske but baccalao. This recipe is not the baccalao stew but a pan fried cod with some vegetable and herbs.

400 g dried and salted cod

1 fennel

2 shallots

Sugar peas

1 dl thyme

1 dl parsley

1 egg

Oil

Wash the salt off from the fish and put the fish in to bowl or casserole with 3 liters of water. You need to change the water every 8-10 hours for 2-3 days in order to get the salt out of the fish. When the fish is in the water keep it in the fridge.

After 2-3 days take the fish out from the water and dry it with a paper napkin or similar. Cut the herbs. Mix the egg. Dip both sides of the fish in the egg and then in the herbs. Fry the fish on a frying pan with some oil (about 3 minutes on both sides). During the last minute add the sliced fennel, shallots and peas.