BacalaoThe word Bacalao is Spanish, and simply means cod. Actually, in many Latin countries like Brazil, Italy, Greece and of course Spain, the term Bacalao is used for stockfish or salted cod. 
As far back as to the 14th century, the Spanish salted and dried cod. The origin method of preparing the fish like this actually came from the "Terra do bacalhau" in New Foundland, and the Bay of Biscay in Spain.
In Norway the Bacalao is a dish made of the traditional Klippfisk, which is cod that is heavy salted, and then dried on rocks by the sea until it is dry and hard as wood. In this way it can be stored for a very long time, and when you are going to use it you will have to cut it in smaller pieces, put it in a lot of cold, fresh water, and keep it there for 12 - 20 hours. You even might have to exchange the water to reduce the salt content. Next day it will be almost like fresh fish, only more salty of course.This processing was introduced in Norway around 1640, and until recently the salted fish was dried on slopes of naked rocks. The industry today of course use more modern technology which also gives a first-class product, but the local Norwegian fishermen along the coast still today prepares the fish in the old way. It is said that the image of Southern temper and unusual, exotic spices makes the term "Bacalao" exciting and new to us Norwegians. Stockfish is used in thousands of recipes and the preparing-methods vary from cooking, to frying, to baking etc. In Norway Bacalao is connected with a special recipe , stockfish-pot that consists of stockfish, olives, tomatoes, onions and peppers. This is a savoury and spicy dish, and represents one of many thousand ways to prepare stockfish and salted cod, but is the traditional Norwegian way of it. Bacalao Recipe800 grams of skinless, boneless soaked klippfish800 grams of potatoes, peeled 1 large onion 1 dl water 4 dl olive oil 2 dl tomato purée 150 grams canned tomatoes ¼ fresh dried chili pepper or 1 small dried chili DirectionSoak the fish for 24 hours.Cut the fish into 4 cm (1 ¾”) squares. Slice the potatoes (5 mm thick) and onion as well. Combine remaning ingredients in a large, wide pot. Bring to a boil, then layer the fish, then the onions and finally the potatoes.Cover and simmer until the potatoes are tender, 1 1/2 - 2 hours. 
Tradition and HistoryAs we understand the tradition of Stockfish and Bacalao goes way back in the history, and in Kristiansund the womens hard work of drying the fish has been commemorated with a statue showing one of them.The statue is to be seen at the Kristiansund Harbour. 
Kristiansund in Norway is one of the coastal towns with a long history of Stockfish and Bacalao. It even has its own annual Bacalao-days of celebration. On the photo you can see the The Clipfish Woman of Kristiansund (sculptor Tore Bjørn Skjølsvik). Photo by Sverre Stølen.
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