📝 About This Recipe
This iconic Norwegian dish, known simply as 'Bacalao', is a beautiful marriage of North Atlantic tradition and Mediterranean influence. Born from the historic salt cod trade, this robust stew layers tender flakes of rehydrated klippfisk with waxy potatoes, sweet onions, and a rich, piquant tomato sauce spiked with Spanish pimentón. It is a slow-cooked masterpiece that tastes even better the next day, offering a comforting, deeply savory experience that has warmed Scandinavian homes for generations.
🥗 Ingredients
The Star Ingredient
- 800 grams Dry Salted Cod (Klippfisk) (high quality, thick loin pieces preferred)
Vegetables and Aromatics
- 1 kg Waxy Potatoes (such as Yukon Gold or Amandine, peeled and sliced into 1cm rounds)
- 3 large Yellow Onions (peeled and sliced into rings)
- 4-5 pieces Garlic Cloves (thinly sliced)
- 1-2 pieces Red Chili (seeded and finely chopped for a gentle heat)
- 2 pieces Red Bell Pepper (sliced into strips)
The Braising Liquid
- 800 grams Canned Crushed Tomatoes (two standard cans, high quality)
- 3 tablespoons Tomato Paste (to deepen the color and flavor)
- 150 ml Extra Virgin Olive Oil (essential for the authentic silky mouthfeel)
- 100 ml Water or Fish Stock (only if needed to cover the layers)
- 3 pieces Bay Leaves (dried)
- 1 teaspoon Pimentón (Smoked Paprika) (sweet or bittersweet)
- 1/2 teaspoon Black Peppercorns (freshly cracked)
Garnish and Finishing
- 100 grams Pitted Kalamata Olives (whole or halved)
- 1/2 cup Fresh Flat-leaf Parsley (roughly chopped)
👨🍳 Instructions
-
1
Begin by soaking the salt cod in a large bowl of cold water for 24 to 48 hours before cooking. Place it in the refrigerator and change the water at least 3-4 times to remove excess salt.
-
2
Drain the soaked fish and pat dry. Remove any skin or stray bones, then cut the cod into bite-sized chunks (about 3-4 cm squares).
-
3
Prepare your vegetables: peel and slice the potatoes, onions, garlic, and peppers as specified in the ingredient list.
-
4
In a small bowl, whisk together the crushed tomatoes, tomato paste, and smoked paprika until smooth.
-
5
Select a large, heavy-bottomed pot or Dutch oven. Begin layering the ingredients: start with a generous drizzle of olive oil on the bottom.
-
6
Create the first layer using half of the potato slices, followed by half of the onion rings, garlic, and peppers.
-
7
Place all the cod chunks in an even layer over the vegetables.
-
8
Repeat the vegetable layers with the remaining potatoes, onions, garlic, and peppers on top of the fish.
-
9
Pour the tomato mixture and the remaining olive oil evenly over the top. Tuck the bay leaves and chopped chili into the sides. Do not stir!
-
10
Bring the pot to a very gentle simmer over medium heat. Once it begins to bubble, reduce the heat to low and cover with a tight-fitting lid.
-
11
Simmer for 60 to 90 minutes. Resist the urge to stir; instead, occasionally shake the pot gently to ensure nothing sticks to the bottom. The dish is ready when the potatoes are fork-tender.
-
12
About 10 minutes before finishing, gently scatter the olives over the top to warm through.
-
13
Taste the sauce. It likely won't need salt due to the fish, but add black pepper as desired. Remove the bay leaves.
-
14
Let the stew rest for 10 minutes off the heat to allow the flavors to settle. Garnish generously with fresh parsley before serving directly from the pot.
💡 Chef's Tips
Always use waxy potatoes; starchy varieties will disintegrate and turn the stew into a thick mash. If you are short on time, use 'frozen desalted cod' which skips the 48-hour soaking process. Never stir the pot with a spoon while cooking; shaking the pot keeps the layers intact and prevents the fish from breaking apart. The quality of the olive oil matters significantly here, as it emulsifies with the tomato and fish juices to create a rich sauce. Leftovers are a gift—this stew develops deeper complexity when reheated the following day.
🍽️ Serving Suggestions
Serve with thick slices of crusty sourdough bread or Norwegian 'flatbrød' to soak up the sauce. A crisp, green side salad with a simple lemon vinaigrette provides a fresh contrast to the rich stew. Pair with a chilled glass of dry white wine like an Albariño or a light, chilled red like a Pinot Noir. For an authentic touch, serve with a side of extra virgin olive oil for drizzling at the table. A dollop of aioli on top of each serving adds a luxurious, creamy garlic finish.