SeilNorge’s Bacalao

SailNorway’s Bacalao is one of our favorites, at sea and on land

SeilNorge’s Bacalao

Over the years, we’ve developed a nice collection of recipes. SeilNorge’s Bacalao is one of our favorites, whether at sea or on land.

Bacalao is one of the simplest dishes to make on a boat. Not only does the dish taste very good, but the ingredients have a long shelf life, which is a big advantage on a boat. The fish is clean and healthy, and with North Norwegian dried and salted cod, this is a dinner that fits perfectly into our sailing trips in Northern Norway.

We want to share our recipe and experiences with you for a delicious boat dinner.

In cod we trust!

Ingredients for 10 people:

  • 1.2 kg dried and salted cod, cut into pieces (not the pre-soaked type)
  • 2.5 kg potatoes
  • 4 large onions
  • 4 bell peppers (different colors)
  • 2 chili peppers
  • 3 packs of coarsely chopped canned tomatoes
  • 1 small can of tomato paste
  • 2 jars of pitted black olives
  • 1 bunch of fresh parsley
  • Approximately 4 dl olive oil


  • Start the day before by soaking the dried and salted cod in a large pot or a clean plastic box/container with a lid. It’s typical to soak the cod for about a day. If you don’t have dried and salted cod on hand, fresh fish can be a good substitute (the sea is full of it!). Clean the fish by removing the skin and bones and cut it into pieces about 3-4 cm in size. Slice the potatoes, onions, and bell peppers and finely chop the chili.
  • If the potatoes are in good condition, there’s no need to peel them. If they have soil or marks, simply scrub them well and cut away what you don’t want in the dish.
  • Heat some of the olive oil in a large enough pot and layer the bottom with onions, then a layer of cod or fresh fish, potatoes, onions, olives, bell peppers, chili, and canned tomatoes. Create a total of 2-3 layers in this manner.
  • Dilute the tomato paste in a little water and pour it over the top. Also, pour over the remaining olive oil and cover with a lid. Bring it to a boil over medium heat and let the pot simmer on low heat for about an hour.
  • Taste and check if the potatoes are tender; if not, let it cook a bit longer. While cooking, it’s important to give the pot a few steady rotations to prevent sticking. Do not stir the bacalao with a spoon.
  • This dish tastes excellent on its own, especially with chopped parsley as a garnish. If you take the effort to bake freshly made focaccia, it truly elevates the dish.

Enjoy your meal, and we hope it tastes great! 🙂

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Feel free to contact us +47 412 97 900 if you have any questions or want to book a trip.