Entree: Svalbard and Jan Mayen – Southern Culinary Region – Bacalao (Norwegian Cod Stew) (Salted cod stew braised with tomatoes, potatoes, onions, and olives)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 33 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) salted dried cod (klippfisk or bacalao), desalted by soaking
- 1.5 lb (680 g) waxy potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) olive oil
- 2 medium onions, thinly sliced (about 10 oz (280 g))
- 3 cloves garlic, minced
- 1 large red bell pepper, seeded and sliced (about 6 oz (170 g))
- 1 can (14 oz (400 g)) crushed or chopped tomatoes
- 2 cups (480 ml) fish stock or low-sodium vegetable stock
- 1/2 cup (75 g) pitted black olives, halved
- 1 bay leaf
- 1 tsp (5 g) dried thyme or 1 tbsp (3 g) fresh chopped thyme
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) tomato paste (optional, for deeper flavor)
- 2 tbsp (30 ml) chopped fresh parsley for garnish
- 1 tbsp (15 ml) butter (optional, for finishing)
Note: To desalt the cod, cover with cold water and refrigerate 24 to 36 hours, changing the water every 8 hours; taste to ensure salt level is reduced before cooking.

Show original ingredient measurements

- 1.5 lb (680 g) salted dried cod (klippfisk or bacalao), desalted by soaking
- 1.5 lb (680 g) waxy potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) olive oil
- 2 medium onions, thinly sliced (about 10 oz / 280 g)
- 3 cloves garlic, minced
- 1 large red bell pepper, seeded and sliced (about 6 oz / 170 g)
- 1 can (14 oz / 400 g) crushed or chopped tomatoes
- 2 cups (480 ml) fish stock or low-sodium vegetable stock
- 1/2 cup (75 g) pitted black olives, halved
- 1 bay leaf
- 1 tsp (5 g) dried thyme or 1 tbsp (3 g) fresh chopped thyme
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) tomato paste (optional, for deeper flavor)
- 2 tbsp (30 ml) chopped fresh parsley for garnish
- 1 tbsp (15 ml) butter (optional, for finishing)
Note: To desalt the cod, cover with cold water and refrigerate 24 to 36 hours, changing the water every 8 hours; taste to ensure salt level is reduced before cooking.

Instructions

1. After desalting the cod, drain, remove skin and any bones, then cut or flake into 1- to 2-inch (2.5–5 cm) pieces. Reserve.
2. In a large heavy pot or Dutch oven, heat 2 tbsp (30 ml) olive oil over medium heat. Add sliced onions and cook until translucent, about 6–8 minutes. Add garlic and red bell pepper and cook 2–3 minutes more.
3. Stir in tomato paste if using, then add crushed tomatoes, stock, bay leaf, and thyme. Bring to a simmer, then add the potato cubes. Cover and simmer gently 12–15 minutes, until potatoes are nearly tender.
4. Add the flaked cod and olives to the pot, stir gently to combine, and simmer uncovered 6–10 minutes until cod is cooked through and potatoes are tender. Adjust consistency with a splash of stock or water if needed.
5. Remove from heat, stir in butter if using, and season with freshly ground black pepper. Do not add much salt because the cod retains saltiness; taste before adding any extra.
6. Ladle into bowls, garnish with chopped parsley, and serve with crusty bread or boiled root vegetables.