How to make Bacalao | Norwegian Fish stew | Slik lager man Bacalao

salted cod

🥗Healthier: fresh cod

💰Cheaper: canned tuna

Fresh cod is lower in sodium, while canned tuna is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a similar flavor with a higher smoke point.

black pepper

🥗Healthier: white pepper

💰Cheaper: paprika

White pepper provides a milder flavor, while paprika adds color.

white wine

🥗Healthier: chicken broth

💰Cheaper: water with vinegar

Chicken broth adds flavor without alcohol, while vinegar mimics acidity.

Soak salted cod in cold water for 3 days, changing water daily.

Debone the fish gently using a knife after soaking.

Cut the fish into desired shapes, keeping some chunks.

Heat vegetable oil in a pot.

Add a lot of diced white onions and garlic to the pot.

Add bay leaves and stir for at least 1 minute.

Add dried thyme (or rosemary) and sauté for another minute.

Introduce fresh tomatoes (or a combination with canned tomatoes) to the pot.

Add seasoning powder and salt; cook for at least 10 minutes on low heat, stirring occasionally to prevent burning.

Cover and cook for an additional 5 minutes.

Add black pepper and red pepper flakes; stir to combine.

In a baking pan, spread tomato sauce at the base.

Layer sliced Mandel potatoes (with skin on) over the sauce.

Top with the prepared fish.

Sprinkle paprika over the fish.

Add green olives (using what you have instead of black olives).

Season the fish with additional seasoning and black pepper.

Layer more potatoes on top of the fish.

Add remaining fish and more paprika.

Pour the remaining tomato sauce over the layers.

Preheat the oven for at least 10 minutes to 180°C.

Bake for a total of 1 hour, checking to ensure it doesn't burn.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens