Croatian Salt Cod With Potatoes (Bakalar s Krumpirom)

 

This recipe for Croatian salt cod with potatoes or bakalar s krumpirom is popular with Croatians and Serbians, especially for fasting times like Lent, Advent, and other religious occasions. Since the salt cod has to be soaked for two days to remove the excess salt before cooking, plan accordingly. Sliced or chopped onion can be sautéed with the garlic if desired.

 

Croatian Salt Cod With Potatoes (Bakalar s Krumpirom)

 

Total: 110 mins

Prep: 20 mins

Cook: 90 mins

Soak: 48 hrs

Yield: 4 to 6 servings

 

Ingredients:

  • 2 pounds cod (salted)
  • 1/2 cup olive oil
  • Optional: salt (to taste)
  • Optional: pepper (to taste)
  • 1 bay leaf
  • 8 slices lemon (rind removed)
  • 1 pound potatoes
  • 4 cloves garlic (finely chopped)
  • Optional: 1 large onion (finely chopped)
  • Garnish: 1/2 cup parsley (chopped)

 

Directions:

Gather the ingredients.

Soak 2 pounds salt cod in lukewarm water for 2 days, changing the water twice a day. (After soaking, do not remove the skin and bones.)

Place cod in a large saucepan or Dutch oven and cover with water. Add 2 tablespoons of the olive oil, salt to taste, pepper to taste, 1 bay leaf, and 8 lemon slices with rind removed. Bring to a simmer, cover, and cook over medium-low heat for 1 hour or until tender.

Take the cod out of the water and remove the skin and bones, and discard but reserve the water. Break the cod into pieces.

In a separate saucepan, cook the 1 pound potatoes with the skin on. When tender, but not mushy, remove potatoes and peel as soon as cool enough to handle. Cut potatoes into 1/4-inch slices or quarters and set aside.

Put what remains of the 1/2 cup olive oil, 4 finely chopped cloves of garlic, 1 large finely chopped onion (if using), and pepper to taste in a large skillet.

Sauté garlic until soft and then add the fish, potatoes, and as much reserved cooking water as necessary to achieve a consistency that is not too dry. Cook over low heat until heated throughout and flavors have married, about 15 minutes. Add more oil, if necessary.

Garnish with 1/2 cup chopped parsley. It can be eaten warm or at room temperature.

Serve and enjoy.

 

Nutritional Guidelines (per serving)
419 Calories
19g Fat
27g Carbs
35g Protein

See Full Nutritional Guidelines

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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