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Bacalao Cod Stew

Geir Sivertzen’s Scandinavian take on Puerto Rican fish stew using salted cod, peppers and sliced potato.


  • 1 fillet dried and salted cod, soaked in water overnight

  • 2-3 tbsp sunflower oil

  • 2 onions, chopped

  • 1 red chilli, finely chopped

  • 2 garlic cloves, finely chopped

  • ½ yellow peppers, chopped

  • ½ red peppers, chopped

  • 8 potatoes, thinly sliced

  • 1-2 carrot, finely sliced

  • 100 g tomato purée

  • 2 bay leaves


  • 1.

    Drain the cod and chop into evenly sized pieces. Heat the oil in a large pot over a medium heat and add the onions, sweating them until soft.

  • 2.

    Add the chilli to the pot, cooking for a few minutes until the chilli is softened. Add the garlic.

  • 3.

    Stir in the peppers and cook until they are beginning to soften.

  • 4.

    Layer on the potatoes, carrots and the cod alternately, finishing with a layer of potatoes. Add the tomato puree and bay leaves and stir it all together.

  • 5.

    Leave to cook on a low-medium heat for 2 hours, until the fish is cooked through and the potatoes are soft. Serve hot.

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