Bacalao (bacalao. bakalao)

The recipe take approximately 60 min + to cook 60 min +     The recipe is medium to prepare Medium The recipe has received 4 point. 4 point (of max 6) in average from 19 readers The recipe have had 40447 readers! 40447 total readers
Bacalao (bacalao. bakalao) have calculated nutrient, energy percentage and cost per 100 gram, which is conducted by ©Knut Pettersen.
The following basic values exist for 100 grams: For more details check the Norwegian version.
There is also possibilty to translate all recipe to english with help of Google Translate.

Click for the Norwegian version

Calories: 188,69 kcal ......Protein: 19,62 g ......Fat: 8,85 g ......Saturated fat: 0,92 g ......Carbo: 7,11 g ......Fiber: 1,06 g .....Sodium: 1992,34 mg .......Price : 6,32 .- kr


5 servings

600 (1 1/3 pounds) skinless, boneless soaked klippfish
750 (1 2/3 pounds, 4 large) potatoes, peeled
1 large onion
2 dl (scant 1 cup) water
2 dl (scant ¾ cup) oil
1 ½ dl (2/3 cup) tomato purée
¼ fresh dried chili pepper or 1 small dried chili

More facts about The recipe

Source: Annies Gjestekro
Category: Gryterett
Country: Norge
District: Møre og Romsdal
Back too the Norwegian versionClick for the Norwegian version




Soak the fish 24 hours.
Cut the fish into 4 cm (1 ¾”) squares. Slice the potatoes and onion.
Combine remaning ingredients in a large, wide pot.
Bring to a boil, then layer the fish, then the onions and finally the potatoes.
Cover and simmer until the potatoes are tender, 1 1/2 - 2 hours.

NB! The recipe is calculated for nutrient content and price of Knut Pettersen

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