Name: Classic bacalao
Yield: 4
Ingredients: 800 g dried cod, soaked in water and cut into portion-sized pieces; 2 dl olive oil, high quality; 600 g potatoes, suitable for boiling, peeled (see list under advice section); 2 large onions, sliced; 2 red chillies, roughly chopped, less or more according to taste; 6 cloves of garlic, roughly chopped; 2 tsp paprika; 2 tbsp tomato purée; 4 tsp sugar; 2 tins of tomatoes, 800 g; 2 dl water; 2 bay leaves; 0.5 tsp pepper; 1 tsp salt

Classic bacalao

There are countless varieties and recipes of bacalao. This is a simple and classic version, and if you are among those who do not think bacalao is complete without olives, you can add this in the end. Olive oil is central when you make this stew - choose one with good quality.

Ingredients

servings

- 800 g 1 dried cod, soaked in water and cut into portion-sized pieces
- 2 dl 1 olive oil, high quality
- 600 g 1 potatoes, suitable for boiling, peeled (see list under advice section)
- 2 1 large onions, sliced
- 2 1 red chillies, roughly chopped, less or more according to taste
- 6 1 cloves of garlic, roughly chopped
- 2 tsp 1 paprika
- 2 tbsp 1 tomato purée
- 4 tsp 1 sugar
- 2 1 tins of tomatoes, 800 g
- 2 dl 1 water
- 2 1 bay leaves
- 0.5 tsp 1 pepper
- 1 tsp 1 salt

Procedure

Start by soaking the dried cod in water the night before you want to serve the dish. Follow the pack instructions for soaking the fish. You can also follow the method at the bottom of this recipe.
Peel the potatoes and slice, slice the onions and roughly chop the chillies and garlic. Drain and dry the fish and cut into portion-size pieces.
Use a large, thick-bottom pot, preferably an iron pot. Add the olive oil and heat to just above medium.
Fry the onions, chilli and garlic with the paprika in the oil until soft and translucent, making sure they do not burn.
Add the tomato purée, sugar and tinned tomatoes. Add 1-2 dl of water to the empty tins of tomatoes and swirl round to make sure you get all the tomatoes with you then add this to the pan. Add the bay leaves. Stir well.
Carefully place the sliced potato and fish into the pan. Make sure the potato and fish are covered. Season with pepper.
Cover the bacalao with a lid and leave to simmer for 45 minutes before seasoning with salt. If the fish has been soaked properly, the bacalao may need some salt. Sometimes, however, the fish is still salty enough, so you do not need to add salt. Remove the lid and leave to simmer for 5-10 minutes to reduce slightly.
Serve piping hot with basil and, if you like them, green olives on top.

Tips:

To dilute clipfish: Rinse the clipfish in cold water to remove loose salt on the surface. Place the fish pieces in a saucepan of cold water, below 4 degrees. Use two parts water for each piece of fish, the water should cover all the fish. Leave it in the fridge for at least 24 hours before cooking. When the fish has been diluted, it should have gained about 35 percent in weight.
Boiled potatoes: Amadine, Ariele, Asterix, Beate, Folva, Galante, Soloist, Rutt.
Those who like it hot can sprinkle some dried chili on top when serving.

This recipe is created in collaboration with Julie Ilona Balas from "Juliesmatblogg".

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