Entree: Norway – Norwegian Coastal Seafood – Bacalao (Salted cod stew braised with tomatoes, potatoes, peppers, and olives)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 35 min

Additional 24 hrs

Total 25 hrs 5 min

Ingredients

- 1.5 lb (680 g) salted cod (klippfisk), rinsed and to be soaked
- 1.5 lb (700 g) potatoes, peeled and cut into 1/2-inch (1.3 cm) slices
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 3 cloves garlic, minced (about 9 g)
- 1 large red bell pepper, cut into strips, about 6 oz (170 g)
- 1 14-oz can (400 g) crushed tomatoes
- 1 cup (150 g) cherry tomatoes, halved (optional for freshness)
- 1/2 cup (75 g) pitted black or green olives, halved
- 1 cup (240 ml) fish stock or water
- 1 bay leaf
- 1/2 tsp (1 g) crushed red pepper flakes (optional)
- 1 tsp (2 g) sweet paprika
- Freshly ground black pepper to taste
- 2 tbsp (8 g) flat-leaf parsley, chopped, for garnish
- Lemon wedges for serving

Instructions

1. Rinse the salted cod under cold running water. Place cod in a large bowl and cover with cold water; refrigerate and soak for 24–36 hours, changing the water 2–3 times (longer if very salty). After soaking, drain, rinse, remove any skin and bones, and cut into large chunks. Pat dry.
2. While the cod soaks, prepare the potatoes: place sliced potatoes in salted boiling water and parboil for 6–8 minutes until just tender but still holding shape; drain and set aside.
3. In a large, heavy skillet or Dutch oven, heat the olive oil over medium heat. Add the sliced onion and cook 6–8 minutes until soft and translucent. Add the garlic and red pepper and cook 2–3 minutes until fragrant.
4. Stir in the crushed tomatoes, cherry tomatoes if using, paprika, bay leaf, and fish stock or water. Bring to a simmer, then add the parboiled potato slices, olives, and a good grind of black pepper. Simmer gently for 8–10 minutes to meld flavors.
5. Nestle the drained cod chunks into the tomato-potato mixture, spooning sauce over the fish. Cover and simmer gently for 12–15 minutes, or until the cod is opaque and flakes easily and the potatoes are fully tender. Do not over-stir to avoid breaking the fish.
6. Taste and adjust seasoning (avoid adding salt unless necessary because of residual salt in the cod). Sprinkle with chopped parsley, squeeze lemon over portions, and serve hot with crusty bread.