Learn how to prepare the most consumed cod recipe in Norway

The probably only cod recipe consumed in Norway is not exactly native. The influence comes from northern Spain, from Vizcaya, from the Basque region.

The thick tomato sauce is accompanied by potatoes and peppers.

See how to prepare Norwegian cod.

Preparation time: 50 to 60 min

Difficulty level: medium

Serves six people

Ingredients

• 700 g of cod
• 8 potatoes
• 100 ml olive oil
• 100 ml water
• 1 tablespoon of fresh herbs
• 100 g of tomato extract
• 1 can of tomato
• 1 can of canned peppers
• 4 minced garlic cloves
• (optional) 1/2-1 chili, finely chopped or 1/4 teaspoon chili powder
• 50 g olives, black or green, to taste
• 6 to 8 fresh tomatoes and about 100 ml extra water
• 4 tablespoons finely chopped fresh parsley

Preparation mode

Heat the oil in a pan and add the tomato puree. Add the water, the canned tomatoes, the dried herbs and, if you like, the chili powder.

Add half the cod, all the onion, garlic, olives and chili in the sauce. Bring to a boil and leave the pan on low heat for 20 to 30 minutes.

Put the remaining cod in the sauce, so that the fillets are whole and beautiful when serving. Keep the heat low until the fish is cooked.

This stew can be prepared in advance and heated up before serving. Allow about 1 hour for heating on low heat or in the oven at 170 degrees. Add fresh herbs before serving.

How to desalt a cod?

For each part of the fish, there is a different desalting time.

Shredded cod: 6 hours (change the water every 3 hours)
Normal posts: 24 hours (change the water every 6 hours)
Thick steaks: 40 hours (change the water every 8 hours)
Very thick slices: 48 hours (change the water every 8 hours)
Very thick loins: 72 hours (change water every 8 hours)

When changing the water, do not change the cod water, but the water cod. Place ice cubes in the other bowl, which is only filled with ice water, and switch the cod between the bowls.

Source: bacalhaudanoruega.com.br