My version of a classic Bacalao.
- 800 gram dried cod
- 800 gram boiled potatoes
- 1 pcs onion
- 1 pcs red onion
- 1 pcs pepper
- 6 cloves garlic
- 2 pcs chili (without seeds)
- 4 tbsp tomato puree
- 1 tsp sugar
- 2 dl red wine
- 2 cans canned tomatoes
- 100 gram black olives
- 1 dl extra virgin olive oil
- salt and pepper
- fresh parsley
Dried cod is one of the very best raw materials from Norway. It is cod that is salted and dried and we export a lot of dried cod every year. Bacalao means cod in Portuguese. We have long traditions with this dish here in Norway and there are many alternatives. Here is my version which is very similar to the original recipes, but I have some tricks for a very tasty and good sauce. Bacalo is a wonderful fish stew that is perfect on a cold autumn or winter day.
The dried cod must be diluted before it can be used. I buy loin of dried cod which is the best and thickest part of the back of the cod. Cut into large pieces and place in cold water. Check how long the producer recommends that you dilute the fish. Usually I dilute the fish for 2 days and change the water once a day.
Start with the sauce as it needs some time to become perfect. Find a boiler or a pan with high edges and add olive oil. Cut the onion into slices with a thickness of about 0.5 cm. Take a few pieces of cutted dried cod. This is so that the taste of dried cod will get well into the sauce. Fry the finely chopped onion and dried cod for a few minutes while you chop up the chili and garlic. Add chili and garlic, and cook for a few more minutes.
Add tomato puree and sugar. Bake for 2-3 minutes. It is important to fry the tomato puree a little to get the best taste. Now add the red wine and let it boil almost completely. Using red wine in bacalao is not so common, but it gives a very good taste and acidity to the sauce. After the wine is almost gone, add the canned tomatoes. Now let the sauce stand on low heat and simmer for 30 minutes.
Peel the potatoes and cut into slices. Feel free to make some coarse slices so that there is some chewing resistance when you eat the dish and they do not disappear completely. Therefore, it is also smart to use boiled potatoes. Boil the potatoes in salted water for 8 minutes. This makes them a little more tender and gives off starch. Pour off the water on the potatoes.
Find a fireproof casserole and start by adding some of the sauce to the bottom. Then add potatoes and a little more sauce. Push large pieces of dried cod into the sauce and pour over the olives. Finish with a little more sauce and mix a little gently in the casserole. I like to finish with a few drops of olive oil on top as well.
Put the casserole in the middle of the oven in a preheated oven at 150 degrees hot air. Here, the bacalao will be enjoyed for a longer period of time. I let it cook for between 1 - 1,5 hours. It is important that the bacalo is allowed to rest for 30 minutes before it is served. Finish with a little finely chopped parsley and freshly ground black pepper. This is my version of a classic bacalo and I love it! Good luck.