Bakala - Salted Cod

Often served during the winter months, It’s a hearty and flavorful dish that combines the richness of the cod with the freshness of tomatoes and aromatic herbs. The cod is first soaked to remove excess salt, then simmered with vegetables in olive oil, creating a comforting and rustic meal loved in Croatian coastal regions. 

It’s a flavourful, hearty dish that combines the rich taste of the cod with the freshness of tomatoes, garlic, and olive oil. Here's how to make Bakala the Dalmatian way:

Ingredients:

• 500 g (1 lb) salted cod (salted dried cod, also known as bacalao)
• 4 medium potatoes, peeled and sliced
• 1 onion, finely chopped
• 3-4 cloves garlic, minced
• 4-5 ripe tomatoes or 1 can of diced tomatoes
• 1/4 cup extra virgin olive oil
• 2 teaspoons dried oregano or fresh thyme
• 1/2 cup white wine
• 1/4 cup water
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges, for serving

Instructions:

1. Prepare the Cod:
   • The salted cod needs to be soaked to remove excess salt. Place the cod in a large bowl of water and let it soak for 24-48 hours, changing the water several times. This will rehydrate the cod and remove much of the salt. After soaking, drain and rinse the cod well, then remove any bones and skin, breaking it into large flakes or pieces.
2. Prepare the Potatoes:
   • Peel and slice the potatoes into thick rounds or half-moons, about 1/2 inch thick. This will help them cook evenly in the dish.
3. Cook the Onions and Garlic:
   • In a large pot or deep pan, heat the olive oil over medium heat. Add the onions and sauté until they become soft and translucent, about 5-7 minutes.
   • Add the minced garlic and sauté for another minute until fragrant.
4. Add the Tomatoes:
   • If using fresh tomatoes, peel and chop them. Add the tomatoes (or canned diced tomatoes) to the pan with the onions and garlic. Stir everything together and let it simmer for about 5-10 minutes, until the tomatoes soften and release their juices.
5. Layer the Cod and Potatoes:
   • Add the soaked cod and the sliced potatoes to the pot. Stir gently to combine. Add the white wine and water, ensuring that the ingredients are covered. Season with salt, pepper, and oregano (or thyme).
   • Cover the pot and let it simmer on low heat for about 30-40 minutes, or until the potatoes are tender and the flavours have melded together. Stir occasionally to avoid sticking, but be careful not to break up the cod too much.
6. Final Adjustments:
   • Taste the dish and adjust the seasoning with salt and pepper as needed. If the dish seems too dry, add a bit more water or wine.
7. Serve:
   • Once the potatoes are tender and the flavours are well combined, remove the pot from the heat. Garnish with fresh parsley and serve with lemon wedges on the side.

Serving Suggestions:

• Bakala is traditionally served as a main dish, especially during festive occasions or on days when eating fish is customary.
• It can be paired with a simple green salad or a side of grilled vegetables to add some freshness.
• Enjoy it with a glass of Croatian white wine, such as Pošip or Malvazija, for a complete meal.

Bakala is a hearty, flavourful dish that highlights the simple yet rich flavours of Dalmatian cuisine.