Bacalao

Cookalong with Frida and Ciana last night. They in Frisco, Dallas Texas, USA and me here in Sollentuna, Sweden. We made Bacalao. It is a dish with a long history and found in so many countries. It came to Norway and Möre and Romsdal where I come from hundreds of years ago from Portugal. We made it the Norwegian way today. We had to use fresh Fish since we didn’t have the dried salted cod made in Norway since the Viking times and now exported all over the world to Bacalao lovers.

Ingredients:

  • 3 cloves of garlic
  • 1 pepper, red, in strips
  • 1 can of tomatoe sauce, crushed or tomato soup (I had my own homemade tomatoe and vegetable sauce. The recipe can be found here on my website under France and Ratatouille or Italy and Meatballs with Vegetable Sauce).
  • 1 cinnamon stick
  • 1 teaspoon black pepper, coarsely ground
  • 1 tablespoon salt
  • 2, 5 dl olive oil
  • 3 tablespoons tomato puree, Or Sun-dried tomatoes, 3 pcs
  • 4 bay leaves
  • 3 vegetable stock cubes

Bacalao

  • 500 grams cod, in large cubes
  • 750 grams potatoes, in slices
  • 750 grams yellow onion (s), in rings
  • A few carrots cut in small slices
  • 3 tomatoes in thick slices

Cooking

Cook in the oven in a oven pan on 200 Celsius degrees for 1, 5 hours or on the stove for 45 minutes.

Pour half of the olive oil into the pot.

Chop pepper and garlic and sweat in the oil. Pick up most of the garlic and pepper and mix it into the sauce that you will add to each layer.

Cut cod in large cubes

Cut tomatoes, potatoes, carrots, onions in slices.

Mix crushed tomatoes or tomato soup with the salt, pepper, sweated garlic and pepper, vegetable stock cubes, tomatoe puré.

Layer with fish, onions, potatoes, tomatoes, carrots and tomatoe sauce. (It should be in layers just like lasagna).

Top with the peppers and stoneless olives (I didn´t have olives so therefore I did omit it from the ingredients list, however it is traditional to use) and the last olive oil. I also chose to add one layer of fish on the top that was not totally covered in sauce. Stick in the cinnamon stick and bay leaves. After you have layered the pot place it back on the heat and put a lid on. Do not stir or touch the pot. You do not want it to get mushy and break the potatoes and fishcubes.

If you chose to bake in the oven, place a lid on the pot so you avoid splashing in the oven.

I made mine on the stovetop in a pan and simmered it for 45 minutes with a lid on. It is done when the potatoes and carrots are done. Stick with a sharp knife to see if the potatoes are done.

Serve with soft bread or flatbread. Have a nice meal!

This Bacalao is a traditional Norwegian way of making it. There are so many different recipes around the world and locally in different regions. Bacalao is a whole world to explore.

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