Bakalar na Bijelo with Anchovies
80% autentično · Croatian
A regional variation of Bakalar na Bijelo, incorporating the briny flavor of anchovies for a more complex and savory profile.
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Sastojci
- Salt cod (bakalar)500g
- Potatoes200g
- Garlic3 cloves
- Anchovy fillets in oil4 fillets
- Extra virgin olive oil200ml
- Milk100ml
- Saltto taste
- Black pepperto taste
- Capersfor garnish
- Rosemaryfor garnish
Koraci
- 1
Soak the salt cod in cold water for at least 24 hours, changing the water several times, until desalted.
- 2
Drain the cod, remove skin and bones, and cut into pieces.
- 3
Boil the cod pieces in fresh water until tender, about 15-20 minutes. Drain and reserve some cooking liquid.
- 4
While cod is cooking, boil peeled potatoes until tender. Drain and mash them.
- 5
Finely chop the anchovy fillets.
- 6
In a food processor or with a mortar and pestle, combine the cooked cod, mashed potatoes, minced garlic, chopped anchovies, and gradually add olive oil and milk, processing until a smooth, creamy emulsion forms. Add reserved cod cooking liquid if needed for consistency.
- 7
Season with salt and black pepper to taste. Be mindful of the saltiness from the cod and anchovies.
- 8
Serve chilled or at room temperature, garnished with capers and a sprig of rosemary. Excellent served with toasted bread.
