Bakalarski Brudet (Traditional)
Tradicionalno jelo · Croatian
A rich and flavorful fish stew, traditionally made with dried cod (bakalar), slow-cooked with onions, tomatoes, and herbs. This classic Dalmatian dish is known for its deep, savory taste and comforting texture.
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Sastojci
- Dried salted cod (bakalar)500g
- Onions1kg
- Garlic4 cloves
- Tomatoes (canned or fresh)800g
- White wine200ml
- Olive oil100ml
- Parsley1 bunch
- Bay leaf2 leaves
- Red pepper flakes1 tsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Koraci
- 1
Soak the dried cod in cold water for 24-48 hours, changing the water several times, until rehydrated. Drain and cut into large pieces.
- 2
In a large pot or Dutch oven, heat olive oil over medium heat. Add thinly sliced onions and cook slowly until very soft and translucent, about 20-30 minutes. Do not brown.
- 3
Add minced garlic and cook for another minute until fragrant.
- 4
Add the rehydrated cod pieces, chopped tomatoes, white wine, bay leaf, and red pepper flakes. Stir gently.
- 5
Add enough water to just cover the fish. Bring to a simmer, then reduce heat to low, cover, and cook for at least 1.5 to 2 hours, or until the fish is very tender and the sauce has thickened. Stir occasionally and add more water if it becomes too dry.
- 6
Season with salt and black pepper to taste. Remove bay leaf.
- 7
Stir in chopped fresh parsley just before serving.
- 8
Serve hot, traditionally with polenta or crusty bread.
