SEASTAR’S BACCALAO

From the well-known fishing restaurant Sjøstjerna in Kristiansund , Norway, we have got this recipe for 10 persons:

ill' photo skot

· 2,5 kg cleaned dried cod
· 4 kg potatoes
· 1 kg onions
· 750 g tomato puree
· 1 litre olive oil
· 150 g margarine
· 1 can of pimientos
· 1 can of hermetic tomatoes
· 4 to 6 Spanish peppers
· 2 garlic-pieces
· C. 1 litre of water
Procedure:
Put the fish in water for 24 hours. Clean the fish for skin and bones, and cut into quite large pieces. Peel the potatoes and cut them into pieces NB! RINSE THE POTATOES UNTIL THE WATER IS CLEAR.
This is the secret with the short boiling-time; you avoid getting the potatoes mixed with the oil. Cut the onion into rings, crush the pepper, and cut the garlic into tiny pieces. Go on to burning of the oil, which would be heating up the oil until it steams.
Stir the tomato puree out in the water. Place fish, potatoes and onions layer by layer in cooled oil with added margarine, spices and garlic between the layers. Pour the tomato puree, and let it boil on a not too hot plate for 25-30 minutes. Do NOT stir the dish while cooking, but shake the whole pot once and a while