Palenta s Bakalarom na Bijelo (White Cod Variation)
80% autentično · Croatian
A lighter, regional variation from Istria, featuring cod cooked in a white sauce with garlic, olive oil, and herbs, served with creamy polenta.
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Sastojci
- Dried cod (baccalà)500g
- Polenta (cornmeal)250g
- Garlic6 cloves
- White wine200ml
- Olive oil150ml
- Parsley1 bunch
- Milk1 liter
- Butter30g
- Saltto taste
- Black pepperto taste
Koraci
- 1
Soak the dried cod in cold water for 24-48 hours, changing the water several times. Drain and flake the cod into bite-sized pieces.
- 2
In a wide pan, heat olive oil over low heat. Add thinly sliced garlic and cook gently until fragrant, being careful not to burn it.
- 3
Add the flaked cod to the pan with the garlic-infused oil. Pour in the white wine and let it evaporate slightly.
- 4
Add about 200ml of water or fish broth. Cover and simmer gently for 20-25 minutes, until the cod is tender. Stir in chopped parsley, salt, and pepper.
- 5
Meanwhile, prepare the polenta. Bring milk and water to a boil in a separate pot. Gradually whisk in the polenta, stirring constantly.
- 6
Reduce heat to low and cook the polenta, stirring frequently, for about 20-30 minutes until thick and creamy. Stir in butter and season with salt.
- 7
Serve the creamy polenta with the white cod preparation spooned over it. Garnish with extra parsley.
