It is very easy to see the southern European background of this fiery red flavorful dish. Many people credit the bacalao with the lively temperament of people from north-western Norway.
The success of a bacalao stew depends not only on good fish -- which is a must -- but on using good tomatoes, pimientos and olive oil.

Serve with plenty of crusty bread.

11/2 (1/2kg) pounds salted and dried cod, bacalao
2 pounds (1kg) potatoes, cut into 1/2-inch slices
3 large yellow onions, cut into 1/2-inch slices
2 cans tomatoes, chopped, with their juices
1 pound (1/2kg) canned pimientos, drained and cut into
1/2-inch (1cm) slices
4 to 6 garlic cloves, sliced or crushed
2 bay leaves
1/4 cup (1/2dl) chopped fresh parsley
1 to 2 dried hot red chiles, chopped and seeded
10 black peppercorns
11/2 cups (3 1/2dl) olive oil