Istrian Style Bakalar s Krumpirom (with Anchovies and Herbs)
85% autentično · Croatian (Istrian)
A regional variation from Istria, this Bakalar s Krumpirom incorporates the briny depth of anchovies and a generous amount of fresh herbs, offering a more complex and aromatic profile.
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Sastojci
- Salt cod (bacalhau)800g
- Potatoes1kg
- Onions3 large
- Garlic4 cloves
- Olive oil250ml
- Anchovy fillets in oil4-6
- White wine100ml
- Bay leaf1
- Rosemary2 sprigs
- Parsley1/2 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. Finely chop the anchovy fillets.
- 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, chopped anchovies, bay leaf, rosemary sprigs, 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.
- 7
Bring to a simmer over medium heat, then reduce heat to low, cover, and cook for about 75-100 minutes, or until the cod is flaky and the potatoes are tender. Gently shake the pot occasionally to help emulsify the sauce.
- 8
Remove bay leaf and rosemary sprigs. Check seasoning and adjust if necessary. Serve hot, garnished with fresh parsley and a drizzle of olive oil.
