Torfisk Bacalao

Ingredients for 2 servings:

• 400 g fish (stockfish), without skin and bones
• ½ dl olive oil
• 2 tbsp tomato puree
• 1 large onion(s), coarsely chopped
• 3 large onions, sliced
• 600 g potatoes, peeled and sliced
• 1 gr. can/n tomato(s), chopped
• 2 red bell peppers, cut into strips
• 1 red chili pepper(s), cut into rings

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 1 hour 30 minutes

Norwegian klipfish

Soak the stockfish in fresh water for 1 to 2 days. Change the water 1 to 2 times a day. Cut the stockfish into pieces. Heat the olive oil in a pan, sauté the roughly chopped onions and tomato puree in the oil until the onions are soft. Add the tomatoes. Layer the fish pieces with the potato slices, onion slices, pepper strips, and chili in a pan, and pour the tomato sauce over them. Bring the bacalao to a boil and simmer over low heat for about 1 hour. Caution: Do not add salt, as the fish will still have plenty of salt even after being thoroughly soaked. Season to taste with a little pepper. Tastes great with flatbread. The recipe is super simple, a hit at parties, and easy to prepare.