Bakalar

«Bakalarom» se naziva riba sušena na zraku, koja obično dolazi s norveškog otočja Lofoten. Iako se radi o uvoznoj namirnici, već je stoljećima duboko ukorijenjena u tradicionalnu hrvatsku kuhinju, a osobito se često priprema u božićno doba. U Istri se pravi bakalar na bijelo, gusti namaz spravljen s krumpirom, češnjakom i maslinovim uljem, nalik zasitnijoj inačnici provansalke brandade, dok se u Dalmaciji pirja s krumpirom kako bi se dobilo jelo slično brudetu (na slici).

Bakalar is stockfish or air dried cod, usually coming from the Lofoten islands in Norway. Although it’s an imported fish, it’s since many centuries deeply rooted in traditional Croatian cuisine, especially around Christmas. In Istria it is prepared bakalr na bijelo (in bianco), as thick spread made with potatoes, garlic and olive oil that is a hearty version of Provençal brandade, while in Dalmatia it is stewed with potatoes and dish similar to brudet is obtained (on the pic).