BACALAU (Bacalao) the Norwegian way

BACALAU
2 kg dried fish (Clipfish)
1 kg onions
1 kg potato
2 pieces dried chilli (optional)
3 bk tomato (preferably fresh tomatoes)
10 peppercorns
1 piece of garlic
2 x bay leaves
20 pcs black olives
200 g pickled peppers (available in jars in most grocery stores)
2 dl olive oil

Water out the fish overnight (put it in a large bowl of water)
Cut the dried fish into slices, about 2 cm.
Peel the potatoes and onions and cut into slices (same thickness).
Add fish, potatoes, onions and pickled peppers layered in a large saucepan.
Divide the garlic in half crosswise. Put it in the pot (without peeling it) together with pepper, bay, chili, olives, tomatoes and olive oil.
Let it cook approximately one hour, and serve.

Photographer: Per Erik Jæger. Photo used with permission by: © Norwegian Seafood Export Council

BACALAO (Norwegian language)
2 kg klippfisk
1 kg løk
1 kg potet
2 stk tørkede chili (valgfritt)
3 bk tomat (eller fersker tomater)
10 stk pepperkorn
1 stk hvitløk
2 stk laurbærblad
20 stk sorte oliven
200 g syltet paprika (fåes på glass i de fleste butikker)
2 dl olivenolje

Skjær opp klippfisken i skiver, ca 2 cm.
Skrell poteter og løk og skjær opp i skiver, omtrent like tykke.
Legg fisk, poteter, løk og syltet paprika lagvis i en stor kjele.
Del hvitløken i to på tvers. Legg den i gryta (uten å skrelle den) sammen med pepper, laurbær, chili, oliven, tomater og olivenolje.
La det koke ca én time, og server.