|
Norwegian Bacalao Cod RecipeIn Spanish, Bacalao translates to cod - but in Norway it is a popular 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 delicacy. However, it is alsways made with cod as the main ingredient. For example, one recipe is called Lofotlao. This one is prominent in Lofoten, Northen 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 tasty cod casserole as well. In the States, salted cod can be found in a 1-lb wooden boxes in your grocers meat department. And 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 jalepeno 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: 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).
