Bacalao Stew
It is very easy to see the southern European background of this fiery red flavorful dish. Many people credit the bacalao with the lively temperament of people from north-western Norway. The success of a bacalao stew depends not only on good fish - which is a must - but on using good tomatoes, pimientos and olive oil.
INGREDIENTS:
Number of servings
Servings: 6
List of ingredients
11/2 (½kg) pounds salted and dried cod, bacalao
2 pounds (1kg) potatoes, cut into ½-inch slices
3 large yellow onions, cut into ½-inch slices
2 cans tomatoes, chopped, with their juices
1 pound (½kg) canned pimientos, drained and cut into
½-inch (1cm) slices
4 to 6 garlic cloves, sliced or crushed
2 bay leaves
¼ cup (½dl) chopped fresh parsley
1 to 2 dried hot red chiles, chopped and seeded
10 black peppercorns
11/2 cups (3 ½dl) olive oil
PREPARATION:
Place the salt cod in a large pot of water and let soak for 24 to 36 hours, depending on how dry the fish is, until softened. Change the water at least twice during the process.
Drain the fish and cut into 2-inch chunks.
In a large pot, layer the potatoes, onions, and cod. Add the tomatoes, pimientos, garlic, bay leaves, two-thirds of the parsley, the chiles, peppercorns, and olive oil. Gently simmer for 30 minutes, then reduce the heat to low and cook for 45 minutes. Shake the pot every now and then, but do not stir.
Gently ladle the stew into six bowls, sprinkle with the remaining parsley, and serve with plenty of crusty bread.