Norwegian Bacalao Cod Recipe
Here you'll find a Norwegian Bacalao Cod Recipe, and I may as well let you know, we have many varieties of this one.
In Spanish, the word Bacalao translates to cod.
Stock Fish/Klippfisk (below) is the main ingredient for this delicacy.
In Portugal, Spain, Italy, Greece, Brazil, the term is also used for stockfish (salted dried cod).
In Norway, Bacalao is a "stockfish 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.
Kristiansund, is a city well known for their version of Bacalao. Other parts of the country have their own special way of making this cod casserole.
In the United States, salted cod can be found in a 1-lb wooden box in your grocer's 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
whole tomatoes work great)
4 tablespoons green olives, sliced
5 cloves garlic, minced
1 fresh or dried jalapeno pepper
those who like it real hot
1/2 cup pitted black olives (Greek optional)
1/2 teaspoon oregano (optional)
Freshly ground pepper.
Salt to taste
Soak salted cod for 12 hours
Change water every 4 hours.
Drain and shred fish.
Saute onions and garlic in oil.
Add oregano, parsley, olives,
pimentos, jalapenos, wine and simmer.
shredded fish, salt and pepper.
Drizzle remainder of the 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!
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