Bacalao

From 1ste Gimnechiske Wiki

Bacalao is the Norwegian name of this dish which origins from Spain and Portugal. In Portuguese the name is Bacalhau. The base of this dish is Clipfish, dried and salted cod, which was the way cod was exported in the old days. The name of the dish literally means cod, and both clipfish and fresh cod is traded under the name these days. Mark that it is many ways to make this dish, I will first tell you my way, and later various other ways to prepare this delisious dish. I grew up in one of the areas that had its early economical development by exporting clipfish to Spain and Portugal, and there is stil a clipfish industry in that area, though the way to produce it have changed in modern days. I have learned to see the difference between good and bad quality clipfish, something that comes handy here in Brazil, as the quality of the clipfish varies extremely, and the prices are generally high. Bacalhau is reconed fine food here, and not every day food.

Bacalao

Variations of this recipie can be found all around Nordmøre in Norway, and in Kristiansund, almost every family have its own way of doing it. My version is a mix of advices I have received from various friends, collegues and family members.

• Clipfish
• Potato
• Onion
• Tomato, fresh, canned and purée
• Olive Oil
• Spices - mainly fresh chili, tabasco sauce, black pepper, cayenne

Water out the clipfish for atleast 12 hours in running water or 24 hours, in that case change water atleast 3 times. Clean the clipfish so you have boneless filets, I prefare to remove the skin aswell so that I only have pure fish left. Slice the filets in suitable pieces. Clean and cut potato, onion and fresh tomato into slices. Cut the fresh chili into very fine slices. Put fish, potato, onion and tomato in layers into a deep pan, a good advice is to tie the black pepper into a cloth and put it together with the fish on the bottom layer. Add the chili in between layers so that it is finely spread throughout the pan. Add canned tomato and puree. Add water so that the puree is flushed down and the water almost cover the top layer, add richly with oil. Heat carefully, it must not boil, and add more oil and spices as the water boils in. Keep the lid on such that the top layer doesn't get too dry. Turn carefully with a wooden spoon or stick. The content of the pot will shrink or collaps a little as the potato and the fish gets finnished. When it is ready to be served, take some over in a vessel suitable for serving, and leave the pot on the stove on low temperature. Make richly as this dish will go on for a second or third serving.

This dish is even better on second reheating, so any leftovers must be put in a cold place for use later. Can also be put in portions in the freezer, but I think it is better to keep it in the fridge for a day or two before I reheat it.