Bakalar na Bijelo (Balkan Salted Cod)

Salted cod cooked with garlic, olive oil, and potatoes.

Ingredients (Serves 4)

• 500–600 g salted cod (bakalar), soaked in water for 24–48 hours, changing water several times

• 500 ml milk

• 3–4 cloves garlic, minced

• 3–4 tbsp olive oil

• 2–3 bay leaves

• Salt and black pepper, to taste

• Fresh parsley, chopped

• Optional: boiled potatoes for serving

Preparation

1. Prepare the cod:

   • Soak salted cod in cold water for 24–48 hours, changing water 2–3 times to remove excess salt.

   • Cut cod into portions.

2. Poach the cod:

   • In a large saucepan, combine milk, bay leaves, and garlic.

   • Bring to a gentle simmer (do not boil).

   • Add cod pieces and poach 10–15 minutes until tender.

3. Finish the dish:

   • Remove cod and place on a serving platter.

   • Drizzle with olive oil and sprinkle with fresh parsley.

   • Adjust seasoning carefully, as cod may still retain some salt.

4. Serve:

   • Serve hot, optionally with boiled potatoes or crusty bread.

Cooking Tips

• Do not boil the milk, as it can curdle and toughen the cod.

• Taste the cod before adding salt, since soaking may not remove all saltiness.

Serving Suggestions

• Serve with boiled potatoes or steamed vegetables for a complete meal.

• Pair with white wine and a drizzle of olive oil for a classic coastal Balkan presentation.