Bacalhau is the Portuguese word for cod and - in a culinary context - dried and salted cod. Fresh cod is referred to as bacalhau fresco. You can also use regular cod in this, but we really recommend using hake. This is part of the cod family but it lives a little deeper than cod and is a little firmer in the meat. It also takes a lot before this fish is overcooked.
- 100 g hake
- 1 pinch sea salt flakes
- 2 1/2 dl water
- 1/2 x vegetable bouillon
- 1 clove garlic
- 1 x shallots
- 6 x small totatoes
- 1 x sweet red pepper
- 2 x potatoes
- 1/2 tsp sriracha
- 6 x kalamata olives
- Place the fisk to a plate and add salt.
- Boil water and add vegetable bouillon. Let it simmer until the cube has dissolved.
- Sharpen the knife.
- Prepare the vegetables: Remove the peel and mince the garlic and chop the shallots. Cut the tomato and bell pepper into pieces. Peel and dice potatoes.
- In a saucepan, fry the garlic and shallot until soft with olive oil. Add tomato, red pepper and top with vegetable broth. If you have a pint of white wine in the fridge, I recommend that you grab this and add it now. approx. 1 dl per serving. Add the potatoes and let it simmer under the lid for about 15 minutes.
- Dry the fish with kitchen paper and dice it with a sharp knife. Place the fish carefully to the pot and pour over some of the liquid. Add a few black olives. Then simmer this for 6–7 minutes. Serve immediately.