BacalaoNorwegian Salt Cod and Potato Stew
This Norwegian-style bacalao is a hearty stew of soaked salted cod, potatoes, onions, and tomato. The fish gently braises until flaky while the sauce becomes rich and mellow.
Prep
30m
Cook
1h
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Stew
- 600gSalted Cod (soaked and cut into large pieces)
- 800gPotato (peeled and thickly sliced)
- 250gOnion (thinly sliced)
- 50mlExtra Virgin Olive Oil
- 3gBlack Pepper
Sauce
- 700mlTomato Sauce
- 40gTomato Paste
- 150mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Make sure the salted cod has been soaked until pleasantly seasoned, then pat it dry.
- 02
Heat the extra virgin olive oil in a wide pot over medium heat and soften the onion until translucent.
- 03
Stir in the tomato paste, then add the tomato sauce and water and season with the black pepper.
- 04
Layer the potato and salted cod into the pot, spooning some sauce between the layers.
- 05
Cover and simmer very gently until the potato is tender and the salted cod flakes easily without breaking apart too much.
- 06
Let the stew rest for a few minutes before serving so the sauce settles.
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