Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 81) → Modernised~82% of the text changedremovedadded
1 kg. fisk kg klippfisk (utvannet, kokt, uten skinn og bein). 8 stk poteter (tynde skiver) (i tynne skiver). 2 spanske pepper (skaaret stk paprika («spanske pepper», i strimler) 1 1/2 kg. strimler). 1,5 kg tomater (i skiver). 2 stk løk (i skiver). 1 dl. matolje dl matolje. 100 gr. smør g smør. 2 del. vand. Klipfisken utvandes dl vann. Vann ut klippfisken godt, indtil inntil 3 døgn, skjæres op døgn med hyppige vannskift.. Skjær fisken i skiver, kokes, befries for skind kok den og ben. Alt lægges fjern skinn og bein.. Legg fisk, potetskiver, paprikastrimler, løk og smør lagvis i gryten; øverst de i skiver skaarne tomater. Oljen, som er brændt av en gryte, med tomatskivene øverst.. Varm oljen forsiktig i en stekepande stekepanne over svak varme, heldes over, varme og tilsidst vandet. Lok lægges paa hell den over. Tilsett til sist vannet.. Legg lokk på gryten, som sættes sett den over svak varme og smaasurrer la retten småsurre i 1 time.

Note on Modernised

Oljemengden er satt til 1 dl (OCR uklar), «spanske pepper» er tolket som paprika, og lagdelingen er beskrevet trinnvis. Å «brenne av» oljen er forklart som forsiktig oppvarming.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!