Entree: Norway – Western Fjords – Bacalao (Slow-simmered salted cod stew with tomatoes, potatoes, and olives)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Total 55 min

Ingredients

- 1 lb (454 g) salted cod, soaked in cold water 24–48 hours with several water changes, drained
- 1 lb (454 g) potatoes, peeled and cut into 1/2-inch (1.3 cm) slices
- 2 tbsp (30 ml) olive oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 14 oz (400 g) canned crushed tomatoes
- 1/2 cup (120 ml) dry white wine or fish stock
- 2 tbsp (30 ml) tomato paste
- 1 bay leaf
- 1 tsp (5 g) sweet paprika
- 1/4 tsp (1 g) red pepper flakes (optional)
- 1/2 cup (75 g) pitted black olives
- 2 tbsp (8 g) fresh parsley, chopped
- Salt and black pepper to taste
- Lemon wedges for serving

Instructions

1. If your soaked salted cod still has large flakes, pat it dry and cut into large bite-sized pieces. Bring a pot of water to a simmer and poach the cod gently 5–7 minutes until just cooked through; remove, drain, and set aside.
2. In a large ovenproof skillet or Dutch oven, heat 2 tbsp (30 ml) olive oil over medium heat. Add the sliced onion and cook until soft and translucent, about 6–8 minutes. Add the garlic and cook 30 seconds until fragrant.
3. Stir in the tomato paste and paprika, cook 1 minute, then add the crushed tomatoes and white wine or stock. Add the bay leaf and red pepper flakes if using; bring the sauce to a simmer and cook 8–10 minutes to thicken slightly.
4. Meanwhile, parboil the potato slices in salted boiling water for 6–8 minutes until just tender but not falling apart; drain.
5. Layer half the parboiled potatoes in the skillet, season lightly with salt and pepper, then add the cooked cod pieces in a single layer. Pour half the sauce over the cod, then layer the remaining potatoes and top with the remaining sauce. Scatter the olives over the top.
6. Cover and simmer gently on the stovetop for 10 minutes to let flavors meld, or transfer the covered skillet to a 375°F (190°C) oven and bake 15–20 minutes until bubbling and potatoes are fully tender.
7. Remove bay leaf, sprinkle with chopped parsley, adjust seasoning with salt and pepper, and serve hot with lemon wedges and crusty bread.