Recipe: Bacalao Stew

In a nod to Christian André Pettersen’s bronze award at the 2021 Bocuse d’Or competition, where chefs had to create and execute three courses highlighting the tomato (including a dessert!), here is a tomato-based stew recipe.



1 1/2 (1/2 kg) pounds salted and dried cod, bacalao

2 pounds (1 kg) potatoes, cut into 1/2-inch slices

3 large yellow onions, cut into 1/2-inch slices

2 cans tomatoes, chopped, with their juices

1 pound (1/2 kg) canned pimientos, drained and cut into ½-inch (1 cm) slices

4 to 6 garlic cloves, sliced or crushed

2 bay leaves

1/4 cup (1/2 dl) chopped fresh parsley

1 to 2 dried hot red chiles, chopped and seeded

10 black peppercorns

1 1/2 cups (3 1/2 dl) olive oil



Step 1

Soak the salted cod in a large pot of water for 24 – 36 hours, this will vary depending on how dry the cod is, until the fish is softened. Make sure that you change the water at least twice during the softening process to help remove some of the salt.


Step 2

Remove/drain the cod from the pot and cut it into 2-inch chunks.


Step 3

Wash and rinse the pot you used for the cod.


Step 4

In the large pot, layer the potatoes, onions and chunks of cod. Next add in the garlic, bay leaves, pimientos, tomatoes, chiles, olive oil, peppercorns and two-thirds of the chopped parsley. Place this on the stove to simmer for 30 minutes. Reduce the heat to low and cook for another 45 minutes. Shake the pot every 10-15 minutes. DO NOT STIR, this will make the fish fall apart in the soup.


Step 5

Serve the bacalao stew in bowls, garnish with the rest of the parsley and serve with a nice crusty bread.

Recipe: Serinakaker

Serinakaker are a traditional Norwegian cookie served during Jul (Christmas). These buttery cookies are like a cross between shortbread and sugar cookies – rich and delicate. Their simple nature disguises their incredible flavor.


Makes about 12 dozen


  • 2 large eggs
  • 1 cup sugar
  • 4 cups all-purpose flour
  • 1 tsp. baking powder
  • 3 sticks salted butter, softened
  • 1/2 cup pearl sugar, or coarsely crushed sugar cubes



Beat together 1 egg and sugar with an electric mixer until thick and pale. Sift in flour and baking powder and add butter. Beat on low speed until mixture forms a dough. Wrap in plastic wrap and chill until firm, at least 1 hour.



Preheat oven to 350°F.



Lightly beat remaining egg. Roll level teaspoons of dough into balls and arrange 1 inch apart on ungreased baking sheets. Press thumb into center of each ball to flatten, leaving a depression, and brush lightly with egg. Sprinkle crushed sugar in centers and bake in batches in middle of oven until golden, 12 to 18 minutes. Transfer to racks to cool completely.

Recipe: Arme Riddere

A Norwegian version of French toast, Arme Riddere is a wonderful way to warm yourself up on a chilly, wintry morning.



5 mins


15 mins


20 mins


Serves: 4



2 eggs, lightly beaten

2 tsp. vanilla sugar (alternative substitute: 1 teaspoon vanilla extract and

1 tsp. ground cinnamon

a pinch of salt

125 ml (1/2 cup) milk

8 slices of brioche or challah bread, sliced thick (stale works well)

butter for frying



In a shallow baking dish, combine the eggs, vanilla extract, cinnamon, salt and milk. Set aside.

Bring a skillet to medium high heat and while it is warming up, lay a slice of bread into the egg mixture. Evenly coat the bread slice, then turn it over and coat the other side.

Once the skillet has been brought to temperature, add a pat of butter to the pan allow it to melt, then cook the bread slice until browned on both sides. You will need to turn the bread over halfway through cooking, or after 3-4 minutes. Repeat until all bread slices have been cooked, adding more butter to the skillet as necessary to keep the bread from sticking.

Top your arme riddere with butter, maple syrup, fresh fruit, powdered sugar or your favorite topping.



This recipe serves four and can be doubled.


Author: Whitney Love at

Recipe: Spice-Crusted Salmon with Aquavit Sour Cream

The spices that are used in this salmon dish may lead you to think that this is a Middle Eastern recipe. All the spices, however, are also ingredients in the traditional Scandinavian aquavit – the potato-based liquor. Serves 2.

1 pound (½ kg) salmon fillet, skin on, any pin bones removed
2 tsp. coriander seeds, crushed
2 tsp. cumin seeds
2 tsp. dill seeds
2 tsp. fennel seeds
1 tsp. salt
¼ cup (½ dl) fresh lemon juice
¼ cup (½ dl) sour cream
1 Tbsp. aquavit
1 tsp. caraway seeds
1 Tbsp. finely chopped fresh chervil
2 tsp. white wine vinegar, or to taste

Preheat the oven to 350°F / 175°C

Rinse the fish under cold running water. Pat dry with paper towels. In a small skillet, toast the coriander, cumin, dill, and fennel seeds over medium heat for about 2 minutes, until they start to release their fragrance. Transfer to a small bowl, add the salt, and mix well. Rub the fish with the spice mixture and place in a baking dish. Sprinkle with 1 tablespoon of the lemon juice. Cover and let marinate in the refrigerator for 1 to 2 hours. To prepare the aquavit sour cream, in a small bowl, mix together the sour cream, aquavit, caraway seeds, and chervil. Add vinegar to taste. Cover and refrigerate.

Place the baking dish with the fish on the middle oven rack and bake for 12 to 15 minutes, until the fish flakes nicely with a fork. Serve the fish topped with the sour cream and accompanied by the fennel.

Note: If you cannot find aquavit, season the sour cream with 1/4 teaspoon ground fennel seeds, 1/4 teaspoon ground dill seeds, 1/4 teaspoon ground cumin seeds, 1 teaspoon sugar, and 1 tablespoon brandy.

Recipe from Andreas Viestad, NEW SCANDINAVIAN COOKING

Recipe: Trollkrem – Troll Cream

Inspired by a classic Scandinavian recipe, this unusual-sounding dessert is actually very simple to make, and much more delicious than it sounds! Using tart lingonberries, Karen’s creamy dessert is worth a try.

3 egg whites
6 Tbsp. of lingonberry jam, or an 8 oz / 225 g jar of preserved lingonberries in syrup, drained
*50 grams / 1/4 cup granulated sugar (*use only if using unsweetened lingonberries)

Whisk the egg whites in a mixer with half of the lingonberries (that have been drained) or half of the jam. Whisk until the egg whites are light and fluffy.

Add the sugar, if using, and whisk until the egg white mixture holds soft peaks.

Swirl the remaining lingonberries or preserve through the dessert and serve in small bowls or spoon into a large serving bowl. Eat within 24 hours, as the egg whites start to collapse if no sugar is used.

By Karen Burns-Booth of

Recipe: Maynard Solomonson’s Prize-Winning Flatbrød

Maynard’s mother made flatbrød (flatbread) for many years and he demonstrated it at several of Vennekretsen’s Nordic Heritage Fests (lodge 1-559, in Anoka, MN). He would also make batches of it to sell at the annual Meatball/Torsk dinner bazaar and it would sell out right away—members made it a point to be there early enough to buy a couple of bags!

3 cups white flour
1 cup whole wheat flour
1 cup sugar
1/2 cup butter, melted
1 1/2 cups buttermilk
1 tsp. baking soda
1/2 tsp. Salt

Mix flours, sugar, soda and salt together. Add melted butter and then buttermilk. If too sticky, add small amount of flour. Make dough balls golf ball size. Roll out until thin. Bake on lefse grill at 375-400 degrees until you see brown spots showing on bottom. Flip over until light brown spots. Put into oven set at 200 degrees until dry or convection oven at 175 degrees. If you have a dehydrator, leave in until crisp.

Recipe: Mors Grov Brod (Mother’s Graham Bread)

This recipe for Mother’s Graham Bread was published years ago in a Sons of Norway Scandinavian Cook Book my mother used to make traditional favorites. There was nothing better than the scent of her freshly baked bread, except the taste of a warm slice slathered with salty butter!

Vintage Sons of Norway Scandinavian Cook Book

Vintage Sons of Norway Scandinavian Cook Book

Spring weather can be unpredictable, so this delicious bread can be served with a warming bowl of soup on a chilly day, or with lighter fare like a salad. The recipe makes 4 medium loaves—enough to share a loaf or two. 

1 cake compressed yeast

4 cups lukewarm water, divided

1/2 cup molasses

1 Tbsp. salt

1/2 cup melted butter or shortening, plus additional to grease 4 bread pans

3 Tbsp. melted butter, reserved

6 cups white flour

2 cups graham flour

1/2 cup sugar


Dissolve yeast in 1/2 cup of lukewarm water; let stand 15 minutes. Add 3 1/2 cups lukewarm water, molasses, salt, sugar and 1/2 cup melted butter or shortening. Add enough flour to make a soft sponge. Beat thoroughly for about 10 minutes, then add the rest of the flour to make a stiff dough. Knead dough, then place in a greased bowl, cover and set in a warm place. When the dough has doubled in bulk, knead again. Let rise once more, then shape into 4 loaves and place in greased pans. Let rise until light (the bread will come to the top of the pan or slightly higher). Bake about 45 minutes in a moderate oven (350 degrees Fahrenheit or 175 degrees Celsius). Brush tops with reserved melted butter. Vær så god! 

Recipe: Fish Cakes with Brown Gravy

By Atle Larsen, Group Brand Manager, Hamilton Beach

For as long as I can remember, fish and seafood have been an important part of my diet. Growing up near the ocean in Norway, I have fond memories of going down to the harbor, pumping rainwater out of the boat, and setting out to sea with my grandfather Emil to either set or pull fishing nets.

Peering over the side of the boat while my grandfather pulled the nets, I would watch in anticipation of what we might catch.  If I could see white (the belly of the fish), I knew we would go home with dinner.  Back at my grandparents’ house, one of us would clean and prepare the fish for dinner and the freezer.

On occasion, we would bring back cod, which meant I could look forward to my then-favorite dinner: boiled cod with boiled potatoes and carrots along with melted butter and parsley. The more abundant pollock and haddock was either served pan fried or made into fiskekaker (fish cakes).

Fiskekaker presented a great opportunity to add some spices and flavors to the typically bland Norwegian diet. My grandmother would prepare fiskekaker just like the recipe described below. After browning, they were added to a saucepan full of brown sauce and were often served with boiled potatoes. Potatoes are a staple in my home region and were served every night in my home except when we had spaghetti bolognese. From the age of seven, it was my responsibility to peel the potatoes for dinner. I have always enjoyed the flavorful taste of fiskekaker and it brings back special memories of fishing as a child with my grandfather.

Fiskekaker med Brun Saus / Fish Cakes with Brown Gravy


3 medium potatoes, peeled, sliced in quarters length-wise

6 large rainbow carrots, peeled, cut into 2-inch pieces

2 lbs. boneless skinless white fish fillets (haddock, cod, etc.)

1 1/2 tsp. salt

1 1/2 tsp. potato starch

1/2 tsp. ground nutmeg

2/3 cup whole milk

1/4 cup chopped fresh chives

2/3 cup all purpose flour, divided

6 Tbsp. vegetable or canola oil

1/2 yellow onion, chopped

3 cups beef stock, divided

2 Tbsp. Kitchen Bouquet (or substitute)

salt and pepper


Put the potatoes and carrots in a medium pot and cover with cold, salted water by 2 inches. Bring to a boil over medium heat and cook until fork tender, about 15 minutes. Drain and set aside.

Place large chunks of fish and salt in work bowl of food processor and, using S-blade, pulse until coarsely chopped. Add potato starch and nutmeg and pulse to combine. Slowly add the milk, pulsing just until combined, and then the chives. Form the fish cakes into 12 round patties. Put 1/3 cup flour on a plate and dip patties to coat.

Heat oil in a large skillet over medium heat. Working in batches, fry on both sides until crisp and golden. Drain on paper towels and set aside.

Cook onions in remaining oil while fish cakes are draining. When the onions are soft and translucent, remove them from the pan and set aside.

Add 1 cup stock and scrape the pan until all the browned bits have become loose. Continue to cook for 2-3 minutes to allow stock to reduce.

Add remaining 1/3 cup flour and whisk to combine until there are no visible lumps. Cook another 1-2 minutes, whisking continuously, until the gravy thickens and becomes smooth. Gradually add the Kitchen Bouquet and the rest of the stock to the pan and whisk until smooth, cooking another 4-5 minutes, or until the gravy is slightly thicker but not quite at desired consistency. Season with salt and pepper to taste.

Reduce the heat to low. Add the onion, potatoes and carrots to the pan and stir into the gravy. Add the fish cakes to the pan and let simmer in brown gravy for 2-3 minutes, or until gravy has reached desired consistency. Serve fish cakes in the gravy with the vegetables.