Lofoten Bacalao (Norwegian Tomato, Potato, Onion & Sweet Pepper Braised Cod) – Authentic Norway Recipe
From the dramatic Lofoten Islands: layered cod, potatoes, and sweet peppers simmered in a rich tomato-olive oil sauce.
- Country of Origin
- 🇳🇴 Norway (Northern Europe, Europe)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Thick flaky Atlantic cod loins, Sliced waxy potatoes, Crushed tomatoes and roasted red peppers, Garlic, Kalamata olives
Ingredients for Lofoten Bacalao (Norwegian Tomato, Potato, Onion & Sweet Pepper Braised Cod) (4 Servings)
- 1.25 lbs (or 2.5 cups) thick flaky Atlantic cod loins, prepped into bite-sized pieces
- 1.5 cups sliced waxy potatoes, washed and trimmed
- 1 cup crushed tomatoes and roasted red peppers
- 1 medium onion and 3 cloves garlic, finely minced with garlic
- 1.5 tbsp traditional Norway seasoning (Kalamata olives, olive oil, mild red chili, parsley)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown thick flaky Atlantic cod loins for 5 minutes.
- Add minced onion, garlic, garlic, and Kalamata olives, olive oil, mild red chili, parsley, stirring for 2 minutes until deeply aromatic.
- Add sliced waxy potatoes and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in crushed tomatoes and roasted red peppers right before serving warm.