Bacalao Stew

Adapted from a recipe in "Kitchen of Light", by Andreas Viestad. He claims this is a contemporary classic Western Norwegian interpretation of bacalao, and mentions some Norwegians add things like olives and various herbs. This dish can be made a day in advance and reheated very gently. Prep time does not include soaking time for the fish. The original called for even more olive oil, but I reduced it by 1/3.

• Ready In: 1 hr 25 mins
• Serves: 6

Ingredients

• 1 1⁄2 lbs salt cod fish
• 2  lbs russet potatoes, unpeeled, cut into 1/2-inch slices
• 3  large yellow onions, peeled and cut into 1/2-inch slices
• 2 (14 ounce) cans  fire-roasted diced tomatoes, preferably no salt added
• 1 (12 ounce) jar  roasted red peppers (roasted and peeled fresh peppers may also be used) or 1 (12 ounce) jar  canned pimientos, drained and cut into 1/2-inch slices (roasted and peeled fresh peppers may also be used)
• 6  garlic cloves, peeled and thinly sliced
• 2  bay leaves
• 2  small  sprigs fresh rosemary
• 1⁄2 cup  chopped fresh flat-leaf parsley
• 1 -2  dried hot red chile, seeded and chopped
• 10  black peppercorns
• 1  cup olive oil
•  salt

Directions

1. Soak the salt cod in a large pot of fresh water for 36 hours, under refrigeration. Change the water at least twice during the soak time.
2. Drain the fish and cut it into 2-inch chunks.
3. In a large pot, layer the sliced potatoes, onions, and cod chunks, placing the bay and rosemary in between the layers. Top with the peppers, garlic, tomatoes, 2/3 of the parsley, all the chiles and peppercorns season lightly with salt, unless using salted tomatoes. Pour the oil on top.
4. Cover the pot, bring to a boil, then reduce heat and simmer gently for 75 minutes, without stirring. Shake the pot periodically to prevent sticking.
5. To serve, gently ladle stew into shallow bowls and sprinkle with remaining parsley. Serve with lots of good crusty bread to soak up juices.