Delve into the heart of Norwegian cuisine with bacalao, a dish that embodies the rich heritage and culinary ingenuity of the nation. This delectable delicacy, also known as klippfisk (dried and salted cod) or stockfish, has captivated taste buds for centuries, gracing the tables of Norway and beyond.
Origins and History: A Staple of Norwegian Cuisine
The origins of bacalao can be traced back to the 16th century, when Norwegian seafarers began exporting dried and salted cod to southern Europe. Over time, this humble dish evolved into a culinary masterpiece, infused with the flavors and spices of the Mediterranean.
A Culinary Canvas: Embracing Diversity
Bacalao has become a versatile canvas for culinary creativity, with countless variations across Norway and beyond. From the traditional tomato-based stew to the innovative fusion dishes, bacalao has adapted to suit diverse tastes and preferences.
Key Ingredients: Unveiling the Secrets to Bacalao’s Appeal
Bacalao’s allure lies in its simplicity and versatility. The key ingredients – salt cod, olive oil, potatoes, and a medley of vegetables – come together to create a harmonious blend of flavors and textures.
Nutritional Benefits: Fueling Good Health
Bacalao is a nutritional powerhouse, packed with essential nutrients that support overall well-being. Rich in protein, omega-3 fatty acids, and vitamin B12, bacalao contributes to heart health, brain function, and immune system strength.
Norwegian Baccalao
Ingredients
- 1 kg clipfish dried salted cod, dilluted If you are diluting the clipfish yourself, you can calculate that its weight will increase by about 35%. You can also buy ready-diluted clipfish in some well-stocked shops. Calculate approx. 250 grams per serving.
- 1 kg Onion
- 1 kg Potatoes
- 2 red chili
- 4 cloves Garlic
- 3 tins Diced tomatoes
- 4 bay leaf
- 150 gr olives
- 3 dl Olive Oil extra virgin
- 4 tbsp Parsley chopped
Instructions
- Clean the clip fish of skin and bones (if it is with skin and bones), and cut it into approx. 2 cm thick slices. Note: If you are diluting the clip fish yourself, you can calculate that its weight will increase by about 35%. You can also buy ready-diluted clip fish in some well- stocked shops. Calculate approx. 250 grams per serving.
- Cut the potatoes and onions into approx. ½ cm thick disc slices.
- Place the fish, potatoes and onions in a large pot (one layer for each ingredient, one layer at a time).
- Divide the chillies lengthwise, scrape out the seeds and chop finely (use the seeds also if you want the Bacalao to be more spicy). Chop the garlic roughly and place in the pot together with the bay leaves, chillies, olives, tomatoes and olive oil. Bring to the boil, lower the heat and cover. Leave to simmer for approx. 1 hour. Add salt and pepper to taste.
- Garnish with chopped parsley just before serving. Although this is a dish that can be served on its own, many people like to accompany it with freshly baked bread. Next day it will taste even better.