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Norwegian Bacalao Cod RecipeIn Spanish, Bacalao translates to cod - but in Norway it is a popular seafood dish. Norwegian Stock Fish/Klippfisk (below) is the main ingredient for this delicacy.
In Norway, Bacalao is a "stock fish casserole" with olives, tomatoes, onions and peppers, but not always, because of the numerous recipes for this Norwegian fish dish. However, it is always made with cod as the main ingredient. For example, one recipe is called Lofotlao. This one is more prominent in Lofoten, Northern Norway. In the United States, salted cod can be found in a 1-lb wooden boxes in your grocers meat department. If they don't carry it, ask for it. My nephew, Bent, has his own rendition for this savory and sometimes spicy dish. Here is Bent's own Bacalao Cod Recipe. 1 lb salted cod 4 tablespoons fresh parsley, chopped 6 or less large onions, chopped 1/4 cup (or less) olive oil 3 tablespoons dry sherry 4 large tomatoes, peeled and chopped (canned whole tomatoes work great) 4 tablespoons green olives, sliced 5 cloves garlic, minced 1 fresh or dried jalapeno pepperminced (for those who like it real hot) 4-ounces pimientos 1/2 cup pitted black 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. Saute onions and garlic in oil. Serve with Greek or Italian bread and salad. And of course, don't forget your favorite bottle of wine. Skål! Go to Foods of Norway after Bacalao Cod Recipe |
In Portugal, Spain, Italy, Greece, Brazil, the term is also used for stock fish (salted dried cod).