Sunday, January 13, 2013

Bacalao-Style Fish Stew

I accidentally turned into PBS's New Scandinavian Cooking where Andreas Viestad was making Bacalao Stew.
I was enamoured by the concept, and amazed that this stew, with its chilli component, could fit in as a Norwegian dish.
Bacalao-Style Stew
I did some research and found out more about the stew, and decided to make my own.

100 gms of Pacific Wild Salmon, cut into small cubes
100 gms of King Fish, cut into small cubes
4 medium sized potatoes, each cut into half
2 onions, sliced.
2 bay leaves
1/2 pod of garlic, minced
1 tbsp. of black pepper, crushed
1 tbsp. of fennel, crushed
4 red dried chillies
1/2 cup of olive oil
1 can of whole tomatoes
1 can of tomato sauce
1/2 cup of lime juice

I chose whatever I had:
1 carrot, peeled and sliced
1 cucumber, peeled and sliced

Mixed all the ingredients in a pot, and cook in medium heat for 90 minutes

The result is a thick, spicy stew/soup that can be had as a stand-alone meal, or with rice or brown bread. If you want less tang, then reduce the amount of whole tomatoes/tomato paste you use.

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