Norwegian Bacalao

Place 750 g salted dried cod in a large bowl, cover with 3000 ml cold water and refrigerate for 24–48 hours, changing the water every 8 hours.

Drain, remove the skin from the pieces and take out any bones, then cut the klippfisk into chunks about 2 cm thick.

Slice the potatoes into 0.5 cm rounds, cut the onion into thin rings, and slice the red bell pepper into strips; finely chop the garlic and chili, and drain the olives.

Line the bottom of a heavy pot with half the onion, then half the potatoes and half the cod. Repeat the layers with the remaining onion, potatoes and fish.

Add the bell pepper, canned tomatoes with their juice, garlic, chili, bay leaf and black olives. Drizzle the olive oil evenly over the top.

Bring to a boil over medium heat, cover with a lid and simmer on the lowest heat for 50–60 minutes, until the potatoes are tender. Don't stir with a spoon — just shake the pot gently from time to time.

Taste the sauce and season with salt and black pepper as needed; you may need very little salt because of the klippfisk. Remove from heat and let stand covered for 10 minutes.

Sprinkle the bacalao with fresh parsley before serving.