1/4 Photos of Dalmatian Cooked Stockfish (Bakalar Na Lesho)
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.
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- 1Soak stockfish three days in cold water in cold place (I would suggest somewhere outside because it stinks, but be careful not to freeze it).
- 2When softens, remove skin and bones and cut it into 5 to 10 cm pieces.
- 3Peal potato and cut it into round pieces like for chips but thicker (0,5 cm).
- 4Put 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).
- 5During 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).
- 6Add potato, parsley, bay leaf, peppercorn and maybe salt (fish is very salty). Add some water from potato pot just to cover everything.
- 7Cook not more than 15 minutes, otherwise stockfish will become like rubber.
- 8Serve hot, eat with the spoon.
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Nutritional Facts for Dalmatian Cooked Stockfish (Bakalar Na Lesho)
Serving Size: 1 (482 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 694.2
- Calories from Fat 221
- Total Fat 24.5 g
- Saturated Fat 3.5 g
- Cholesterol 182.4 mg
- Sodium 8913.1 mg
- Total Carbohydrate 23.7 g
- Dietary Fiber 2.7 g
- Sugars 1.6 g
- Protein 78.0 g