Classic Bakalar s Krumpirom (Cod with Potatoes)
Tradicionalno jelo · Croatian
A traditional and beloved Croatian dish featuring salt cod slowly simmered with potatoes, onions, garlic, and olive oil, creating a rich and flavorful one-pot meal.
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Sastojci
- Salt cod (bacalhau)800g
- Potatoes1kg
- Onions3 large
- Garlic4 cloves
- Olive oil200ml
- White wine100ml
- Bay leaf2
- Parsley1 bunch
- Saltto taste
- Black pepperto taste
- Wateras needed
Koraci
- 1
Soak the salt cod in cold water for 24-48 hours, changing the water several times. Drain and cut into large pieces.
- 2
Peel and cut the potatoes into thick slices. Peel and thinly slice the onions. Mince the garlic.
- 3
In a large, deep pot or Dutch oven, layer half of the potatoes, then half of the onions, then the cod pieces, then the remaining onions, and finally the remaining potatoes.
- 4
Add the minced garlic, bay leaves, and chopped parsley (reserving some for garnish).
- 5
Pour the white wine over the ingredients, then drizzle generously with olive oil.
- 6
Add enough water to almost cover the ingredients. Season lightly with salt and pepper (remember the cod is salty).
- 7
Bring to a simmer over medium heat, then reduce heat to low, cover, and cook for about 60-90 minutes, or until the cod is flaky and the potatoes are tender. Gently shake the pot occasionally to help emulsify the sauce, but avoid stirring too much to prevent the cod from breaking apart completely.
- 8
Check seasoning and adjust if necessary. Serve hot, garnished with fresh parsley.
