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Bacalao is a Spanish term for dried, salted cod but also refers to a flavorful, slightly spicy stew with tomatoes, roast peppers, potatoes, and olives. Bacalao is one of those dishes I just remembered how much I miss and is a very typical and popular dish in my home region of Sunnmore in Norway. There is even a restaurant in Alesund called XL Diner dedicated to serving bacalao only and they offer a myriad of varieties. When you think of ingredients like garlic and piri-piri, you hardly connect these to Norwegian cuisine. Spicy foods are not typical of Norway, we tend to be accustomed to milder, simpler flavors. So how did this dish become so popular in Norway and why is it considered as Norwegian as smoked salmon and pickled herring? Be sure to check out my post on Scandinavian Open-Face Sandwiches for veganized versions of smoked salmon and pickled herring. Before I continue, I want to make clear that I do not eat fish anymore, but to give this dish and recipe context, I need to dive into the history of Norwegian food history to better understand how this dish, bacalao, has become a staple in Norwegian cuisine. Dried fish has been a commodity for many hundred years for Norway, most likely stemming as far back as to the Viking age. Klippfisk is a newer phenomenon, probably around years old. It was the Spaniards, more notably those from the Basque region, who invented klippfisk while fishing for cod in the seas of Newfoundland, Canada, and other international coastlines. The Spanish were fishermen, much like the Norwegians, and while the Norwegians would eat dried fish, the Spanish were fortunate to have great access to salt and consequently started to add salt to the fish to preserve it. It was a Dutchman, however, who started klippfisk production in Norway, not a Spaniard. Jappe Ippe was his name, and he saw a great opportunity to sell klippfisk along the windy coast of north-western Norway. Cold, windy conditions are necessary for the production and drying of klippfisk, and Norway had plenty of that. He bought several farms for this purpose, but perhaps went too big, too soon. After 10 years, the Dutch banks would no longer lend him any more money because the war had ended in Holland and they needed the funds at home, and Jappe Ippe was forced to shut down. Although not successful in realizing his big business plan, a seed was planted, and the Scottish followed suit and ran the klippfisk industry through the 18th century. Another interesting fact I found through researching, was that foreigners installed a law preventing the Norwegians from gaining the knowledge of how to produce klippfisk. They wanted to keep the monopoly on this commodity and as a result, they instituted long jail times, even the death penalty, for people who broke this law. Finally, in the 19th century, the Norwegians took over the klippfisk production and many families took on side jobs drying fish for larger producers worldwide. With the men being out at sea, this often became a job for the women. The fish was rinsed in the sea after drying, and with the women lacking the right shoe gear to stand in the water, they regularly were barefoot — a cold experience in the middle of winter!! The money earned from this work was thus handled by the women, who would decide how to spend this extra income. This was also more efficient than the traditional drying on the rocks method practiced in Kristiansund, a town that struggled financially and where businesses had trouble getting financing to expand and modernize. Now with all this said and history explained, let me make one thing clear: Personally I think a better, more sustainable and flavorful! If you are making your own tomato sauce, start by placing the halved tomatoes on a sheet tray fitted with a rack, sprinkle with salt, pepper, and place 2 of your smashed garlic cloves and the sprigs of fresh thyme and oregano on the cut side. Drizzle with a little olive oil then place the tomatoes cut side down in the oven. Alternatively, you can put them under the broiler for minutes until the skins are black, and leave the peppers in the oven for a few more minutes. Place the tomatoes in a blender, and buzz a few times until you have a chunky sauce, and set aside. Place a large, heavy-bottomed large pot over medium, heat, add a drizzle of olive oil and throw in the sliced onions with a pinch of kosher or sea salt. Sweat the onions for minutes, before adding in 6 of the garlic cloves and the red chili peppers and saute for another minutes. Add in the cubed potatoes and the tomato sauce or canned tomatoes with the smoked paprika, bay leaf, sherry or sherry vinegar, and a couple of pinches of kosher salt. Let simmer on medium for about minutes, then add in the chickpeas, roasted sliced peppers, hearts of palm, capers and black olives and simmer for another 15 minutes. Finally add in the banana peppers and chopped fresh parsley, taste, and season with additional salt and simmer for another minutes, the final cooking time should ideally be around 45 minutes to 1 hour. Garnish the bowls of bacalao with extra fresh parsley and serve with a good chunk of bread and a glass of your favorite red or white wine my suggestions are listed below. Lovely piece of Norge history thank you. Hi Jeanmario, thank you so much for taking the time to read and to comment, happy you enjoyed the post! Can you help me understand the connection with Portugal? Apparently even today Portugal fish comes from uo there. Or will it be nice to add to the pot with the canned fire roasted? Hi Andrea! I will let you know! Adding the roast peppers with the chickpeas will work just fine- looking forward to hearing what you think! Lovely recipe and looks like the bacalao I am used to eating but, if this is a vegan bacalao without the fish, why would it be called bacalao? Though this looks very tasty, bacalao would be the star of the show since it has that deep salted fish flavor and without it, it would just be stewed vegetables. My page is for those who want to re-create dishes they grew up with or used to it, but without the animal ingredient. Hence, I call it bacalo to reference that and to give options for alternatives. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Submit Comment. Bacalao: Where Norway Meets Portugal. Aug 21, Taste for additional seasoning salt, smoked paprika, sherry vinegar. Author: Sunny Gandara Arctic Grub. Instructions If you are making your own tomato sauce, start by placing the halved tomatoes on a sheet tray fitted with a rack, sprinkle with salt, pepper, and place 2 of your smashed garlic cloves and the sprigs of fresh thyme and oregano on the cut side. Let simmer on medium for about minutes, then add in the chickpeas, sliced roasted peppers, hearts of palm, capers and black olives and simmer for another 15 minutes. Jeanmario on April 16, at am. Lovely piece of Norge history thank you Reply. Sunny Gandara on April 19, at pm. Vlasta on June 25, at am. Thank you! Sunny Gandara on June 25, at pm. Hi Vlasta, thanks for your comment. Did you read the blog post? Andrea Calhoun on July 7, at am. Sunny Gandara on July 7, at pm. Andrea Calhoun on July 8, at am. Sunny Gandara on July 9, at pm. Sunny Gandara on November 2, at pm. Submit a Comment Cancel reply Your email address will not be published. Search for:. Get instant access to my Norvegan Recipes for the Plant Curious bundle featuring some of the most popular Norwegian dishes! Pin It on Pinterest.