Klippfisk (Bacalao)
Salt-cod stewed with tomatoes, potatoes, onions and olive oil — Norway's Iberian-inflected coastal classic.
Cultural Context & History
Kristiansund built its fortune on klippfisk — cod split, salted and dried on the coastal rocks. Trade with Spain and Portugal sent the ships home with tomatoes and olive oil, and bacalao became a Norwegian dish in a Mediterranean accent.
Ingredients
- 800 g klippfisk (salted dried cod), soaked and cut into chunks
- 800 g potatoes, sliced 1 cm thick
- 3 onions, sliced
- 3 cloves garlic, minced
- 2 red bell peppers, sliced
- 2 cans chopped tomatoes
- 100 ml olive oil
- 1 red chilli, minced
- Black olives and crusty bread, to serve
Recommended Tools
- Heavy lidded casseroleHolds a steady, gentle heat that braises without stirring.
- Sharp chef's knifeCuts the potatoes to an even 1 cm so they cook through together.
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Step-by-Step Instructions
- 1
Soak the klippfisk in plenty of cold water for 24 to 36 hours, changing the water twice a day, then drain and cut into generous chunks.
- 2
In a large casserole, layer the sliced onions, garlic, potatoes, bell peppers and cod.
- 3
Pour over the chopped tomatoes, olive oil and minced chilli.
- 4
Bring to the boil, cover, and lower the heat to a bare simmer for 1 to 1.5 hours without stirring, shaking the pot gently now and then so nothing catches.
- 5
Scatter with black olives and serve with plenty of crusty bread.
Chef's Tip
Taste a sliver of the soaked cod before it goes in — it should read as pleasantly salty, not fierce; if it still bites, give it a few more hours in fresh water.
Chef's Tip
Like most bacalao, it is even better the next day once the layers have settled, so make it ahead if you can and warm it through gently.
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