Saturday, Jul 23, 2016
One of America's Great Newspapers ~ Toledo, Ohio

Bacalao

(Norwegian dried salted cod fish with tomatoes)

1 pound dried salted cod fish, soaked

5 sliced waxy potatoes

1 medium yellow onion, peeled and sliced

3 medium tomatoes, sliced

medium sweet red bell pepper, cored and cut into strips

2 to 3 tablespoons tomato puree

1 to 2 garlic cloves

1 small dried Spanish pepper, cut into strips, optional

1 cup chopped canned tomatoes

6 tablespoons olive oil

4 tablespoons water

to teaspoon pepper

cup black pitted olives

Chives or parsley or lemon slices for garnish

Cook s note: Be sure to soak the fish on a rack. For cooking, it s easiest to use a Dutch oven which can go from stove top to oven, such as stove-top and oven-safe cookware or the new cast iron Dutch ovens with lids.

Soak fish on rack in large oven-ready pan for 2 to 3 days in cold water, covered. Drain well, changin water frequently.

Cut fish into serving pieces. Place fish, potatoes, onions, tomatoes, red bell pepper, and tomato puree in layers in the oven-ready pan. Put the garlic cloves and optional pepper strips in between the layers. Mix the canned tomatoes with the olive oil, pepper, and water and pour it into the pan on the stove top. Let it come to a boil. Reduce heat and cover with a lid. Let the casserole simmer for 1 hour or bake it in the oven at 325 degrees for 1 hour. Don t stir the dish, only shake the pan so that the casserole doesn t stick on the bottom. Scatter the olives over the dish before serving. Garnish with chives or parsley or lemon slices.

Yield: 4 to 6 servings

Source: Adapted from Ingrid Esplid Hovig

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