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Bacalao — traditional dish from Bergen, Norway
Main course Fish & Seafood

Food Flavour DNA

Nutritional Values

🔥500kcal
💪42gProtein
🌾28gCarbs
🥑22gFat
🌿5gFibre
⚖️400 gServing

* Per serving · 400 g. May vary.

Allergens

🐟 Fish

Bacalao

How to order / say it
Say it Bacalao — [bah-kah-lah-oh]
Order I'd like the bacalao, please.
Locally Jeg vil gjerne ha bacalao, takk.
Say locally

A tomato-based stew made with salted cod, potatoes, and onions.

Why try it?

Norwegian Bacalao highlights the country's rich maritime history and trade traditions with the Iberian Peninsula. It's a fusion of Nordic produce and Mediterranean influences, symbolizing Oslo's openness to culinary exchanges.

How it tastes

Salted cod introduces a robust flavor, tempered by the acidity of tomatoes and sweetness of red peppers. Potatoes and onions add substance and savoriness, while olives and garlic provide depth and complexity.

Origin & History — first documented: 1847

Originating in Norway during the 1800s as a result of fish trade with Portugal, Bacalao quickly became a staple. This dish showcases the Norwegian ability to adapt foreign recipes to their local ingredients, creating a beloved national dish.

Recipe

Ingredients

  • 🐟 400 g salted cod
  • 🧄 1 large, sliced onion
  • 🥕 300 g, sliced potatoes
  • 🥕 400 g, diced tomatoes
  • 🥕 1, sliced red bell pepper
  • 🫒 50 ml olive oil
  • 🥕 50 g black olives
  • 🧄 3 cloves, minced garlic

Method

  1. 1 Soak salted cod overnight, then drain and cut into pieces.
  2. 2 Layer the cod, potatoes, onions, tomatoes, and peppers in a pot.
  3. 3 Add olive oil, olives, and garlic, then simmer for 45 minutes.
  4. 4 Serve hot with crusty bread.

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All Europe recipes — Norway — Oslo — Bacalao
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