The idea is to soften it before you boil it. Transfer to a large saucepan, cover with water, and bring to a boil over medium-high heat. Jen, look at any international/Italian grocery store. Step 4, Cook about 40 minutes; drain fish and put aside, keeping it warm until other ingredients are ready. It’s very popular around the world as it has a mild flavor and dense flakey white flesh. Ingredients 2 cod fillets – about 120g each 2 tbs good quality sea salt 500 g potatoes 2 tbs good quality olive oil 1 small onion – sliced 2 cloves garlic – chopped Juice half a lemon 200 ml … Why do you like making and sharing this recipe? Step 1, Soak approximately 5 pounds bakalar in cold water for 2 days, changing water often to remove excess salt from fish and also to soften fish. I remember hearing of bacalao when I was in South America but never got a chance to try it. MV: “Bakalar is a salted cod stew with potatoes that is always cooked and eaten on Christmas Eve. This is our Croatian Bakalar recipe from our part of Croatia. Also: See the RECIPE OF THE MONTH on LINDA’S ITALIAN TABLE! The cod must ferment for at least 2 days for all the favors to come out. Poach the cod until just done. Dried cod and the dishes made from it are known by many different names, many of them derived from the root bacal. Place cod in a large saucepan or Dutch oven and cover with water. I love it when my family does it though. Learn how your comment data is processed. Once the fish is cooked, other ingredients like onions, garlic, and olive oil are added to a large cooking pot where you have the potatoes. Ingredients 1 tablespoon olive oil 1/2 onion chopped 1 clove garlic finely chopped 12 oz . It is nice winter meal, very similar to “gregada” recipe. Olive oil For baking: 1. In the US is less readily available but you can get it from European delis and other food specialty stores. This is my family. Have you eaten salted cod before? The salad keeps a few days in the refrigerator. The Best Baccala` Recipes prepared by our Italian grandmothers following old traditions passed on for many generations. Then you add the cod to the cooking pot with the potatoes. Cook until the vegetables are soft, about 5 minutes. Add the codfish, bay leaves, red bell peppers, tomato paste, and capers. Crush garlic, or use powdered, to taste. Step 2 Bring a large pot of water to a boil. Remove the bones and tear into shredded pieces … I found cooking to be fascinating and relaxing, so as a young adult I picked up a lot of the recipes that my parents made, Bakalar being one of them. Since we are Catholic and don’t eat meat on certain days of the year, Bakalar is the typical go-to dish on those holidays.”, MV: “Bakalar is a classic dish that is from our region and it brings back a lot of great memories while growing up. Once cleaned, break the bakalar into small bite-sized pieces and combine it with the potatoes, With a wooden spoon, mix the bakalar and potatoes until it's the consistency that suits you. How did this dish become so popular on the Dalmatian Coast? Where you live determines where you can buy dried salted cod. Christmas In Croatia Traditions And Christmas Markets, Advent In Zagreb Also Known As Advent U Zagrebu, Christmas In Croatia: Christmas Markets In Croatia, Croatian Plum Dumplings Recipe (Knedle sa Šljivama), Coronavirus Rules & COVID-19 Updates Croatia, 12 medium washed and peeled whole potatoes (serves 4-6 guests, add more potatoes for more guests), 5 tablespoons parsley, chopped (or more if you like), Place the bakalar in a large bucket or tub with cold water. I think it’s an aquired taste. It needs to be soaked in water for two days to remove the salt and to reconstitute the fish. Bakalar na crveno (brudet) – Glavno jelo – Recepti – Magazin. They are: bacalhau (Portuguese), bacalao (Spanish), bakaiļao (Basque), bacallà (Catalan), μπακαλιάρος, bakaliáros (Greek),baccalà (Italian), bakalar (Croatian), bakkeljauw (Dutch), “makayabu” (Central and East Africa). Drain and change the water every 4-6 hours for at least 24 hours, more if possible. Ahhh yes, well I’ll be honest….. Usually by the meat/deli department. Add the boiled potatoes and cook until … We use dry Bakalar similar receipt I mix it in a blender or hand mixer with oil until it is creamy like a pate ! Cook the bakalar in water in a large pot for 2-3 hours over a medium heat. Who did you learn this recipe from? Sure, look out for it on the menu as Bakalar’. There is a place in Zadar I can show you that does it on Fridays in winter . My husband woud flip if I surprised him with this dish, (so nice of you to share the unique recipe) sadly I don’t think I’d ever find salted cod around here in Indiana! 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