Norwegian Salted Cod Stew (Bacalao Recipe)

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Steps

1. Step 1

   Soak the salt cod--For boneless salt cod filets: Transfer fish to a large bowl and rinse thoroughly with cold, fresh, running water for approximately 5 minutes. Then soak for 18-24 hours in the refrigerator, changing the water at least 3 times.-For whole, bone-in filets: Transfer fish to a large bowl and rinse thoroughly with cold, fresh, running water for approximately 5 minutes. Soak for 36-48 hours in the refrigerator, changing the water at least 4 times.

2. Step 2

   Cook the aromatics. Heat a large pot or Dutch oven over medium heat. Add the olive oil, garlic, and chilis and cook, stirring continuously for 2 minutes. Add the sliced shallots and a pinch of salt. Cook for 5-7 minutes, stirring often.

3. Step 3

   Make your stew: Add the tomatoes, dry sherry, and broth to your pot. Increase heat to high and bring to a gentle boil. Add the potatoes and mix well to cover the potatoes in the sauce. Cover and reduce heat to low. Continue to simmer, covered, for at least 60 minutes, or until the potatoes are nearly cooked.

4. Step 4

   Add the sliced drained cod: Continue to cook, covered, for 15-25 minutes. Approximately 5 minutes before serving stir in the sliced black olives and chopped pimentos.

5. Step 5

   Season to taste and serve: Garnish with fresh chopped parsley and season with additional salt and pepper, to taste. Serve with toasted bread and sour cream, if desired.

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