Bacalao Cod Recipe

Hope you will enjoy making this Bacalao Cod Recipe.

The word Bacalao is cod in Spanish. Even though it is a Spanish name, it describes a popular dish in Norway.

Norwegian Stock Fish/Klippfisk (left) is the main ingredient for this delicious dish.

In Portugal, Spain, Italy, Greece, Brazil, the term is used for stock fish (salted dried cod).

In Norway, it usually means a "stock fish casserole", which consists of stock fish, olives, tomatoes, onions and peppers.

But not always, because there so many recipes out there for this cod delicacy. For example, one recipe is called Lofotlao. This one is prominent in Lofoten, Northen Norway.

Kristiansund, a city well known for their version and the rest of the country has their variations of making this tasty cod fish as well.

Salted cod can be purchased in 1-lb wooden boxes in your grocersmeat department.

My nephew, Bent, has his own recipe for this savory and sometimes spicy dish. Here is Bent's own stock fish recipe.

Ingredients:
1 lb salted cod
4 tablespoons fresh parsley, chopped
6 or less large onions, chopped
1/4 cup (or less) extra virgin olive oil
3 tablespoons dry sherry
4 large tomatoes, peeled and chopped
(canned whole tomatoes works great)
4 tablespoons green olives, sliced
5 cloves garlic, minced
1 fresh or dried jalepeno pepper minced (for those who like it hot)
4-ounce pimientos
1/2 cup black pitted olives
1/2 teaspoon oregano (optional)
Freshly ground pepper.
Salt to taste

Preparation:
Soak salted cod for 12 hours
Change water every 4 hours.
Drain and shred fish.
Sauté onions and garlic in oil.
Add oregano, parsley, olives, pimentos, jalepenos, wine and simmer.
Layer sautéed vegetables, potatoes, shredded fish, salt and pepper. Drizzle on remainder of oil. Bake at 350° F. for 35-40 minutes and you have Bacalao.

Serve with Greek or Italian bread and salad. And of course, don't forget your favorite bottle of wine. Skål!

Norwegian RecipesNorwegian Paella? - Give me a brake.

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