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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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 98)~81% of the text changedremovedadded
Bacalao en salsa. 1 kg klippfisk (utvannet, kokt, uten skinn og bein). kg. fisk 8 stk poteter (i tynne skiver). (tynne skiver) 2 stk paprika («spanske pepper», spanske pepper (skåret i strimler). 1,5 kg strimler) ½ kg. tomater (i skiver). 2 stk løk (i skiver). 1 dl matolje. ½ l. matolje 100 g smør. gr. smør 2 dl vann. Vann ut klippfisken del. vann Klippfisken utvannes godt, inntil 3 døgn med hyppige vannskift.. Skjær fisken 2 døgn, skjæres op i skiver, kok den og fjern kokes, befries for skinn og bein.. Legg fisk, potetskiver, paprikastrimler, løk og smør ben. Alt legges lagvis i en gryte, med tomatskivene øverst.. Varm oljen forsiktig gryten; øverst de i skiver skårne tomater. Oljen, som er brent av i en stekepanne over svak varme varme, helles over, og hell den over. Tilsett til sist vannet.. Legg lokk tilsist vannet. Lokk legges på gryten, sett den som settes over svak varme og la retten småsurre i småsurrer 1 time. Bør ikke røres i, men kun rystes forsiktig.

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.

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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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