Norwegian Bacalao Cod Recipe

Here you'll find a Norwegian Bacalao Cod Recipe, and I may as well let you know, in Norway, we have many varieties of this one.

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

Bacalao, an international affair...In Mexico, where there will not be Christmas without Bacalao, they combine shredded stockfish with salsa, finely diced onions, chili, olive oil, almonds, parsley, cubed potatoes, capers, olives and simmer it slowly and BINGO, they have Christmas Bacalao.

In Spain, the recipe calls for stockfish, potatoes, onions, tomatoes, Spanish peppers, and oil and they call it Bacalao en Salza.

In Spanish, the term bacalao/bacalhau translates to cod in English, and in Norway, it is called torsk.

They sometimes use other salted dry fish to make Bacalao.

But, in Norway, Bacalao refers to a "stockfish/klippfisk casserole" with tomatoes, olives, onions, and peppers, but not always, because of the numerous recipes for this Norwegian fish dish. However, it is always made with salted, dried cod, (stockfish) as the main ingredient.

Stock Fish/Klippfisk (left)

For example, Lofotlao is a recipe for Bacalo more prominent in Lofoten, Northern Norway.

Kristiansund S, is a city well known for their version of Bacalao. When I visited my friend Randi, who now lives in Minneapolis, but she was born and raised in Kristiansund S, Norway. Randi made Bacalao for me and it was the Kritiansund version - it was totally delicious.

Other parts of the country have their own special way of making Bacalao.

At the supermarket you can find frozen ready-made Bacalao for your convenience if you live in Norway, that is.

In the United States, salted, dried cod/klippfisk can be found in a 1-lb wooden box in your grocer's meat department, or frozen in 1-lb packages at Walmarts. If they don't find it, ask them where they keep frozen bacalao.

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 pepper minced (for
those who like it real hot)
4-ounces pimientos
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.
Layer sauteed
vegetables, potatoes,
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! © Copyright 2020
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