Dish

Bakalar po domaću

Croatian Style Cod

Bakalar po domaću is made by soaking salt cod in water for several days to remove the excess salt. The fish is then boiled until it is tender, and served with potatoes, onions, and garlic that have been sautéed in olive oil. The dish is typically seasoned with parsley and black pepper, and sometimes with a splash of vinegar or lemon juice.

European cuisine› Mediterranean cuisine› Balkan cuisine› Croatian cuisine

Seafood› Fish Dish› Saltwater Fish Dish

Origins and history

Bakalar po domaću has been a staple in Croatian cuisine for centuries, and is especially popular during the Christmas season. It is said to have originated in the Dalmatian region of Croatia, where salt cod was a common ingredient.

Dietary considerations

Bakalar po domaću is a high-protein dish that is also low in fat and calories. However, it is not suitable for those who are allergic to fish or who are on a low-sodium diet.

Variations

There are many variations of Bakalar po domaću, with some recipes calling for different types of fish or additional ingredients like tomatoes or capers. Some versions are also made with a cream sauce instead of olive oil.

Presentation and garnishing

Bakalar po domaću is typically served on a large platter, with the fish and potatoes arranged in an attractive pattern. It is often garnished with fresh parsley or lemon wedges.