Norwegian Salted Cod Stew (Bacalao Recipe)
This Norwegian Salt Cod Stew, or Bacalao from the Spanish word for cod, is a recipe made with salted cod, olive oil, stewed tomatoes, garlic, shallots, and potatoes.
Servings: 8 servings
Cost: $20
Ingredients
- 2 pounds salted cod
- ¾ cup olive oil
- 6 cloves garlic minced
- 2 dried red chilis stem removed and minced
- 16 large shallots peeled and sliced
- salt and pepper to season
- 2 (28 ounce) cans quality chopped tomatoes e.g. Mutti
- 1 (28 ounce) cans quality whole peeled tomatoes e.g. Mutti
- ¼ cup dry sherry
- ½ cup broth plus more as needed
- 3 pounds waxy new potatoes peeled and quartered or sliced
- 4 ounces jarred sliced pimentos
- ¼ cup fresh parsley minced
- 1 cup black olives sliced
Instructions
- Soak the salt cod--For boneless salt cod filets: Transfer fish to a large bowl and rinse thoroughly with cold, fresh, running water for approximately 5 minutes. Then soak for 18-24 hours in the refrigerator, changing the water at least 3 times.-For whole, bone-in filets: Transfer fish to a large bowl and rinse thoroughly with cold, fresh, running water for approximately 5 minutes. Soak for 36-48 hours in the refrigerator, changing the water at least 4 times.
- Cook the aromatics. Heat a large pot or Dutch oven over medium heat. Add the olive oil, garlic, and chilis and cook, stirring continuously for 2 minutes. Add the sliced shallots and a pinch of salt. Cook for 5-7 minutes, stirring often.
- Make your stew: Add the tomatoes, dry sherry, and broth to your pot. Increase heat to high and bring to a gentle boil. Add the potatoes and mix well to cover the potatoes in the sauce. Cover and reduce heat to low. Continue to simmer, covered, for at least 60 minutes, or until the potatoes are nearly cooked.
- Add the sliced drained cod: Continue to cook, covered, for 15-25 minutes. Approximately 5 minutes before serving stir in the sliced black olives and chopped pimentos.
- Season to taste and serve: Garnish with fresh chopped parsley and season with additional salt and pepper, to taste. Serve with toasted bread and sour cream, if desired.
Notes
- Salted Cod Fish: You can purchase salt cod either whole, bone-in, skin-on which typically range from 1-5 pounds OR packaged boneless, skinless filets. The latter is pricier, but more widly available.
- To my American friends, I understand that salted cod fish can be very difficult to track down here in the states. I found mine at Whole Foods, but perhaps you can find it online. No luck? Fresh cod will also work. Simply chop into cubes and add it at the same time that you would add the salted cod.
- Red Chili: Feel free to omit the chili if you're sensitive to spicy food. You may also substitute with 1-2 teaspoons of red chili flakes.
- Dry Sherry: The dry sherry is optional. Substitute with chicken fish broth.
- Broth: Feel free to add any type of broth - chicken, fish, clam, or vegetable.
- Potatoes: You may either quarter or slice your potatoes. If your potatoes are small (like super small) skip peeling and simply chop in half. If they're small/medium, peel or chop. And if they're on the medium to large size, I recommend slicing them.
Nutrition
Calories: 714kcal | Carbohydrates: 41g | Protein: 76g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 172mg | Sodium: 8311mg | Potassium: 2591mg | Fiber: 6g | Sugar: 6g | Vitamin A: 791IU | Vitamin C: 57mg | Calcium: 236mg | Iron: 5mg
