Learn how to make and enjoy the iconic signature dish of the Nordmøre region of Norway, bacalao. Most recently featured at a dinner-and-concert event for our Edvard Grieg Society in July, this unique and flavorful dish has distinct Mediterranean elements, with the base being klippfisk, or dried salted cod. The recipe for bacalao comes from a collaboration of Kristiansund locals and Spanish-Basque merchants. The name comes from the Spanish word for “cod”, and is sometimes spelled in the Portuguese way, bacalhau.

You will make a pot of this fragrant stew, then enjoy a dinner with your teacher and classmates with bacalao that was made earlier in the day. This is a slow-cooked food, afterall.

We will also explore some of the many ways klippfisk is used around the world. Klippfisk is a particularly popular part of Portuguese, Brazilian, and Nigerian cuisines.

Joseph Grødahl is Programs and Operations Director at Norway House, and grew up enjoying bacalao with his grandparents, immigrants from Kristiansund.

The price of the class includes the lesson, meal of a 1/2 pound of stew, with a to-go container. For an additional $15, paid to the instructor, students can buy 1 lb of stew to take home.