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.

Ingredients:

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

Vegetables

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.