Istrian Bakalar na Bijelo (Cod in White Sauce)
85% autentično · Croatian
A regional variation from Istria, this dish features cod prepared in a creamy white sauce, often with garlic, olive oil, and sometimes a touch of wine or milk, offering a lighter yet still rich flavor profile compared to the tomato-based brudet.
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Sastojci
- Dried salted cod (bakalar)500g
- Garlic6 cloves
- Olive oil150ml
- Milk200ml
- Parsley1 bunch
- Lemon zest1 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 pot, gently poach the cod pieces in water or milk until just cooked through, about 15-20 minutes. Drain and set aside, reserving the poaching liquid.
- 3
In a separate bowl, whisk together the olive oil and minced garlic to create a paste. Gradually whisk in the reserved poaching liquid (or milk) and a little water until you achieve a creamy, emulsified sauce. The consistency should be like a thick mayonnaise.
- 4
Gently fold the cooked cod pieces into the sauce. Add chopped parsley and lemon zest.
- 5
Season with salt and black pepper to taste. Warm gently over low heat if necessary, but do not boil, as this can break the emulsion.
- 6
Serve chilled or at room temperature, typically with boiled potatoes or crusty bread.
