Dalmatian Cooked Stockfish Bakalar Na Lesho Recipes

DALMATIAN COOKED STOCKFISH (BAKALAR NA LESHO)

Dalmatian Cooked Stockfish (Bakalar Na Lesho) image

This is meal we in Croatia usually eat on Christmas Eve. It is nice winter meal, very similar to "gregada" recipe. You can also serve it as a "soup" but than use less stockfish and more water.

Provided by nitko

Categories One Dish Meal

Time 30m

Yield 5 portions, 5 serving(s)

Number Of Ingredients 10

Ingredients

600 g dried cod fish fillets (or stockfish)
600 g potatoes
4 garlic cloves
1 1/2 cups white wine (dry)
1/2 cup olive oil
1 teaspoon salt
1 bay leaf
10 g black peppercorns (roughly grounded)
10 g fresh parsley (sliced leaves)
3 cups water

Steps:

Soak stockfish three days in cold water in cold place (I would suggest somewhere outside because it stinks, but be careful not to freeze it).
When softens, remove skin and bones and cut it into 5 to 10 cm pieces.
Peal potato and cut it into round pieces like for chips but thicker (0,5 cm).
Put potato into cold water, salt it a bit and cook just until boils, cut the heat and leave potato in the water (you will use that water later).
During this, cut garlic into small pieces and put it into pot with olive oil. Fry garlic just for 10 seconds and add stockfish. Stir everything with wooden ladle to cover stockfish with olive oil. Add wine and cook until alcohol evaporates (3-5-minutes).
Add potato, parsley, bay leaf, peppercorn and maybe salt (fish is very salty). Add some water from potato pot just to cover everything.
Cook not more than 15 minutes, otherwise stockfish will become like rubber.
Serve hot, eat with the spoon.

Nutrition Facts : Calories 694.2, Fat 24.6, SaturatedFat 3.6, Cholesterol 182.4, Sodium 8913.2, Carbohydrate 23.7, Fiber 2.8, Sugar 1.6, Protein 78.1

BACALAO GUISADO (CODFISH STEW)

Bacalao Guisado (Codfish Stew) image

Provided by Food Network

Categories main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

3 pounds dried codfish
1 gallon water
1 tablespoon olive oil
1 green bell pepper, chopped
1 medium onion, chopped
2 large tomatoes, chopped
2 culantro* leaves, chopped
2 whole bay leaves
2 red bell peppers, chopped
1 tablespoon tomato paste
1 tablespoon capers
2 potatoes, peeled, diced and boiled until tender
4 sprigs cilantro, leaves chopped, for garnish

Steps:

In a large pot, add the codfish and cover with 1 gallon of water. Bring it to a boil and cook for 10 minutes to remove the salt. Drain the cod and break it into small flakes with a spoon. Set aside.
In a large frying pan heat the olive oil over medium heat. Add the green peppers, onion, tomatoes, and culantro and cook for 2 minutes. Add the codfish, bay leaves, red bell peppers, tomato paste, and capers. Cook until the vegetables are soft, about 5 minutes. Add the boiled potatoes and cook until heated through, about 2 more minutes.
Garnish with cilantro. Serve with rice or cooked plantains, if desired.
Serving suggestion: white rice or cooked plantains.

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