Entree: Svalbard and Jan Mayen – National Cuisine – Bacalao (Slow-simmered salt cod stew with tomatoes, potatoes, peppers, olives, and aromatic herbs)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
20 min
Additional
8 min
Total
48 min
Ingredients
- 1 lb (454 g) salted cod (bacalao), rinsed and soaked in cold water for 24 hours, changing water 2–3 times
- 1.5 lb (680 g) Yukon Gold or waxy potatoes, peeled and cut into 1-inch (2.5 cm) chunks
- 1 can (14 oz / 400 g) diced tomatoes with juice
- 2 tbsp (30 ml) olive oil
- 1 large yellow onion, thinly sliced, approx. 8 oz (225 g)
- 2 medium red bell peppers, seeded and sliced, about 10 oz (280 g)
- 3 cloves garlic, minced
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2 g) crushed red pepper flakes (optional)
- 1/3 cup (50 g) pitted green olives, halved
- 2 tbsp (30 g) capers, rinsed
- 1 cup (240 ml) fish stock or water
- 1/4 cup (15 g) chopped fresh parsley
- Freshly ground black pepper to taste
- Lemon wedges for serving
Instructions
1. Prepare the cod and potatoes: After soaking the salted cod, drain and pat dry; cut into large 1–2 inch (2.5–5 cm) pieces. Place potatoes in a pot, cover with salted water, and parboil 8 minutes until just tender; drain and set aside.
2. Sauté aromatics: In a large heavy skillet or Dutch oven, heat olive oil over medium heat. Add sliced onion and bell pepper and cook until softened and beginning to brown, about 6–8 minutes. Add garlic, paprika, and red pepper flakes and cook 1 minute until fragrant.
3. Combine and simmer: Stir in diced tomatoes with their juice, parboiled potatoes, olives, capers, and fish stock or water. Bring to a gentle simmer.
4. Add the cod: Nestle cod pieces into the tomato-potato mixture, cover, and simmer gently for 10–12 minutes until the cod is opaque and flakes easily and the potatoes are fully tender. Do not over-stir to keep the cod in pieces.
5. Finish and serve: Taste and add black pepper (salt usually not needed because of the cod). Sprinkle chopped parsley over the stew and serve hot with lemon wedges and crusty bread.
