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“Adapted from a recipe in "Kitchen of Light", by Andreas Viestad. He claims this is a contemporary classic Western Norwegian interpretation of bacalao, and mentions some Norwegians add things like olives and various herbs. This dish can be made a day in advance and reheated very gently. Prep time does not include soaking time for the fish. The original called for even more olive oil, but I reduced it by 1/3.”
READY IN:
1hr 25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak the salt cod in a large pot of fresh water for 36 hours, under refrigeration. Change the water at least twice during the soak time.
  2. Drain the fish and cut it into 2-inch chunks.
  3. In a large pot, layer the sliced potatoes, onions, and cod chunks, placing the bay and rosemary in between the layers. Top with the peppers, garlic, tomatoes, 2/3 of the parsley, all the chiles and peppercorns season lightly with salt, unless using salted tomatoes. Pour the oil on top.
  4. Cover the pot, bring to a boil, then reduce heat and simmer gently for 75 minutes, without stirring. Shake the pot periodically to prevent sticking.
  5. To serve, gently ladle stew into shallow bowls and sprinkle with remaining parsley. Serve with lots of good crusty bread to soak up juices.

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