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Bacalao en salsa (Salt Cod in Sauce)

Bacalao en salsa: rehydrated, cooked and cleaned salt cod (bacalao, Spanish dried salt cod) layered in a pot with potato slices, bell pepper strips, onion, butter and tomato slices on top. Warmed cooking oil and 2 dl water are poured over, and the dish simmers, covered, for 1 hour over low heat.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 81 (falt i det fri)

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About the dish

The Spanish bacalao dish was known in Norwegian salt-cod towns through the export trade to Spain and Portugal, and Erken included it as a "foreign" salt-cod dish.

How to make it

  1. 1

    Rehydrate the fish

    Rehydrate the salt cod well, up to 3 days with frequent changes of water.

  2. 2

    Cook and clean

    Cut the fish into slices, cook it and remove the skin and bones.

  3. 3

    Layer

    Layer the fish, potato slices, bell pepper strips, onion and butter in a pot, with the tomato slices on top.

  4. 4

    Add oil and water

    Warm the oil gently in a frying pan over low heat and pour it over. Finally, add the water.

  5. 5

    Simmer

    Put a lid on the pot, set it over low heat and let the dish simmer for 1 hour.

Changes from the original

The oil amount is set at 1 dl (OCR unclear), "Spanish pepper" is interpreted as bell pepper, and the layering is described step by step. To "burn off" the oil is explained as gentle warming.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 81) → 1949 (korrekturlest, s. 98)~49% av teksten endretfjernetlagt til
Bacalao en salsa. 1 kg. fisk 8 poteter (tynde (tynne skiver) 2 spanske pepper (skaaret (skåret i strimler) 1 1/2 ½ kg. tomater 2 løk 1 dl. ½ l. matolje 100 gr. smør 2 del. vand. Klipfisken utvandes vann Klippfisken utvannes godt, indtil 3 inntil 2 døgn, skjæres op i skiver, kokes, befries for skind skinn og ben. Alt lægges legges lagvis i gryten; øverst de i skiver skaarne skårne tomater. Oljen, som er brændt brent av i en stekepande stekepanne over svak varme, heldes helles over, og tilsidst vandet. Lok lægges paa tilsist vannet. Lokk legges på gryten, som sættes settes over svak varme og smaasurrer småsurrer 1 time. Bør ikke røres i, men kun rystes forsiktig.

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Frequently asked questions

How long must the salt cod be rehydrated?
The salt cod should be rehydrated well, up to 3 days, with changes of water. Then it is cut into slices, cooked and cleaned of skin and bones.
How is the dish assembled?
Everything is layered in the pot – fish, potato slices, onion and strips of Spanish pepper – with tomato slices on top. Then the oil is poured over (heated in a frying pan over low heat), and finally 2 dl water. Put a lid on and let the pot simmer for 1 hour over low heat.
What ingredients do I need for 6 servings?
1 kg salt cod, 8 potatoes in thin slices, 2 Spanish peppers in strips, 1½ kg tomatoes, 2 onions, 1 dl cooking oil, 100 g butter and 2 dl water. The recipe is from Schønberg Erken's "Stor kokebok" (1914), p. 81.

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