How much lutefisk per person, and what to serve with it

How much lutefisk per person? Plan on 500 grams for regular eaters and 750 grams for real lutefisk fans, measured as the weight you buy. Below you will find amounts for bacon, pea stew and potatoes, plus a shopping list for two to ten guests.

See how Wesselstuen serves lutefisk

The rule of thumb: 500 to 750 grams

Lutefisk holds a lot of water, and it releases much of it when heated. What goes into the dish weighs far more than what ends up on the plate, which is why recipes usually allow 500 to 750 grams per person.

• 500 grams: regular eaters, or when there is a starter and dessert as well.

• 750 grams: lutefisk lovers who will want seconds.

• Less: when lutefisk is one of several mains, such as at a Christmas dinner with ribs and pinnekjøtt.

Not sure about your guests? Go for the higher number.

Shopping list for 2 to 10 people

Based on 600 grams of lutefisk, 100 grams of bacon and about 250 grams of potatoes per person.

• 2 guests: lutefisk 1.2 kg, bacon 200 g, potatoes 500 g, dried yellow peas 125 g

• 4 guests: lutefisk 2.4 kg, bacon 400 g, potatoes 1 kg, dried yellow peas 250 g

• 6 guests: lutefisk 3.6 kg, bacon 600 g, potatoes 1.5 kg, dried yellow peas 375 g

• 8 guests: lutefisk 4.8 kg, bacon 800 g, potatoes 2 kg, dried yellow peas 500 g

• 10 guests: lutefisk 6 kg, bacon 1 kg, potatoes 2.5 kg, dried yellow peas 625 g

In Norway, lutefisk is sold ready to cook at fishmongers and supermarkets during the season. Order ahead if you are cooking for many in December.

The classic sides

The fish is mild, so the sides give the dish its character. On the west coast of Norway, three are close to compulsory:

1. Yellow pea stew (ertestuing): dried yellow peas cooked into a thick, creamy stew.

2. Bacon and bacon fat: crisp pieces, with the fat from the pan poured over.

3. Boiled potatoes: simple and filling.

In other parts of Norway you will see mustard, brown cheese, lefse flatbread, syrup or mashed swede. None of it is wrong, just local.

How to make yellow pea stew

This is the side that takes longest. Allow 60 to 70 grams of dried peas per person.

• Soak the peas in plenty of cold water overnight.

• Drain, cook them until soft in fresh water, and stir into a thick stew.

• Season with salt and a little butter.

Short on time? Frozen green peas are a lighter, fresher alternative. Make the pea stew early in the day and reheat it gently before serving.

How to cook the lutefisk

There are two common methods:

• In the oven: Place the fish skin side down in an ovenproof dish, sprinkle with a little salt and cover with foil. It is done when it just starts to flake. Easiest for a crowd.

• In a pot: Lower the fish into lightly salted, barely simmering water and let it poach until heated through. Gives more control with small amounts.

Follow the time and temperature on the package, as thickness varies a lot. Overcooked lutefisk turns to jelly and falls apart. Pour off the liquid before serving.

Bacon, potatoes and timing

Allow about 100 grams of bacon per person. Dice it, fry until crisp and keep the fat. For bacon gravy, stir a little flour into the fat and add stock or water.

Lutefisk is best straight from the oven or pot, so have everything else ready first:

1. Soak the peas the night before.

2. Cook the pea stew early in the day.

3. Put the potatoes on when the guests arrive.

4. Fry the bacon while the potatoes cook.

5. Cook the lutefisk last and serve at once, on warm plates.

Plan your shopping

Lutefisk is a seasonal product, and in December it sells fast.

• Order the fish from a fishmonger a week ahead.

• Buy the peas early. Dried yellow peas keep for a long time.

• Ask your guests if anyone does not eat lutefisk, so you can plan an alternative.

• Buy a little extra of the sides. Bacon and potatoes always go first.

Visiting Bergen without a kitchen? Then the decision is easy: eat it at a restaurant.

What to drink

Beer and aquavit are the traditional pairing, with sparkling water or alcohol-free beer for drivers. We cover what to drink with lutefisk in more detail on our page about how we serve it.

Or let Wesselstuen do the work

Rather not buy six kilos of fish and fill your kitchen with steam? At Wesselstuen in central Bergen we serve lutefisk with yellow pea stew, bacon and potatoes for lunch and dinner from 30 October. Lunch is NOK 575. Dinner is NOK 795, with a second helping for NOK 85 per portion.

Groups can choose lutefisk as the main course for Christmas parties at Wesselstuen, or send a group inquiry to Wesselstuen. On Thursdays, try our raspeballer potato dumplings.

Frequently asked questions

How much lutefisk do I need for 10 people?

For 10 people you need 5 to 7.5 kilos of lutefisk, measured as the weight you buy. Choose 5 kilos if you also serve a starter and dessert, and 7.5 kilos if your guests are keen lutefisk eaters. You will also need about 1 kilo of bacon, 2.5 kilos of potatoes and 600 to 700 grams of dried yellow peas.

Does lutefisk shrink when cooked?

Yes, lutefisk shrinks a lot because it contains a lot of water that is released during cooking. That is why you allow 500 to 750 grams per person, even though the portion on the plate looks smaller. Pour off the liquid that collects in the dish before serving, so the plate does not turn watery.

How much bacon do I need per person for lutefisk?

Allow about 100 grams of bacon per person. That gives everyone enough crisp pieces and enough fat to pour over the fish. If you are making bacon gravy as well, add a little extra. Diced bacon crisps more evenly in the pan than slices, but both work fine.

What is the difference between yellow pea stew and green peas?

Yellow pea stew is made from dried yellow peas that are soaked and cooked into a thick, creamy stew. It is the traditional choice on the west coast of Norway. Green peas are quicker, usually frozen peas boiled or lightly mashed. They taste fresher, but give a different experience than the classic stew.

What can I serve guests who do not like lutefisk?

Have an alternative ready, because lutefisk divides opinion. Pinnekjøtt or pork ribs suit the same Christmas dinner, and potatoes and bacon can be shared. Another trick is a small tasting portion of lutefisk on the side, so sceptics can try it without committing to a full plate.

Now you have the numbers. If you would rather skip the steam and the washing up, lutefisk is waiting at Wesselstuen all Christmas season, with seconds at dinner.

Book a table at Wesselstuen