Table of Contents

• The Secret to Salted Cod Flavor
• Ingredient Insights and Smart Substitutions
• Crafting the Perfect Croatian Cod Stew: Step-by-Step
• Essential Tools for Your Bakalar
• Delightful Serving Suggestions
• Frequently Asked Questions About Bakalar
• Bakalar Croatian Cod Stew Recipe

The Secret to Salted Cod Flavor

Traditionally, Bakalar often features dried, heavily salted cod. This ingredient is prized for its firm texture and deep, briny flavor profile, which can be quite intense. While sourcing authentic dried salt cod can be a challenge in many regions, my culinary explorations led me to an effective and delicious substitute using fresh cod. The technique involves a generous pre-salting of fresh cod fillets, allowing them to rest on a rack for 2-4 hours. This crucial step draws out excess moisture, firms up the fish, and concentrates its natural flavors, mimicking some of the qualities of its dried counterpart. To further enhance this savory depth and introduce that authentic Adriatic umami, I discovered that a small addition of anchovy during the cooking process provides an incredible “extra kick” of seafood richness. While perhaps not an exact replication, this method undeniably brought back the distinctive taste and texture I fondly remembered from my first unforgettable experience with Bakalar at a charming restaurant in Zagreb.

(Be sure to check the recipe card for a full list of ingredients and quantities)

• Cod (or Haddock/Hake): For this Croatian cod stew, fresh, skinless fillets are your best friend. While traditional Bakalar often uses dried salt cod, fresh cod significantly streamlines the cooking process and is generally much easier to find at your local fish market. If cod isn’t readily available, haddock or hake make excellent substitutes, offering a similar mild flavor and flaky texture that holds up well in the stew. Ensure your fish is fresh and of good quality for the best flavor.
• Yukon Gold Potatoes: These golden-hued potatoes are the secret to Bakalar’s luscious, creamy texture. Their waxy-starchy composition makes them incredibly easy to mash, contributing to the stew’s smooth yet rustic consistency. While Russets can be used, be aware that their higher starch content might cause them to break down more significantly during cooking, potentially resulting in a mushier texture than desired. Yukon Golds strike the perfect balance.
• Olive Oil: Do not underestimate the role of olive oil in this dish; it’s far more than just a cooking fat! Olive oil is a fundamental flavor component, infusing the entire stew with its fruity, peppery notes. For truly authentic taste and a rich emulsification, invest in a high-quality extra virgin olive oil. Its robust character will shine through and elevate the final product.
• Anchovy Fillet (or Paste): A small, almost imperceptible amount of anchovy is a game-changer. It doesn’t make the stew taste overtly “fishy”; instead, it provides a profound, savory umami depth that is characteristic of authentic Adriatic cuisine. It can be omitted if you are strictly averse, but its inclusion truly enhances the complexity and richness of the Bakalar.
• Bay Leaves: These aromatic leaves are subtly infused into both the potato and fish cooking liquids. Bay leaves impart a gentle, herbal, almost earthy backbone to the stew, complementing the other savory flavors without overpowering them. They are a quiet but essential contributor to the overall flavor profile.
• Dry White Wine: A splash of dry white wine adds a crucial element of brightness and acidity to the stew. It helps to cut through the richness of the fish and cream, balancing the flavors beautifully. Opt for a crisp, unoaked wine such as Sauvignon Blanc or Pinot Grigio for the best results. Avoid sweet wines, which would alter the intended flavor.
• Heavy Cream: Heavy cream is integral to softening the edges of the rich cod stew, imparting a luxurious mouthfeel and adding significant body. It contributes to the creamy texture and provides a comforting richness that makes Bakalar so satisfying. Do not substitute with lighter creams, as they won’t achieve the same desired consistency.

1. Pre-Salt the Fish for Enhanced Flavor: Begin by liberally salting your fresh cod fillets. Arrange them uncovered in the refrigerator for at least one hour. This process draws out moisture, concentrating the fish’s flavor and firming its texture. After chilling, rinse the cod thoroughly under cold water to remove excess salt, then pat it completely dry with paper towels. Finally, cut the fish into approximately 3-inch chunks, ready for simmering.
2. Cook the Potatoes to Tender Perfection: Peel and cut the Yukon Gold potatoes into uniform 1½–2 inch chunks to ensure even cooking. Place them in a pot with lightly salted water and add one bay leaf for a subtle aromatic infusion. Bring the water to a boil, then reduce heat and simmer until the potatoes are fork-tender but not mushy. Before draining, make sure to reserve about two cups of the starchy cooking liquid – this will be vital for achieving the perfect creamy consistency later. Discard the bay leaf.
3. Gently Simmer the Flaky Fish: In a clean soup pot or Dutch oven, place the prepared cod chunks and cover them with cold water. Add the second bay leaf to the pot. Bring the water to a very gentle simmer; avoid a vigorous boil, as this can toughen the fish. Cook the cod for approximately 8-10 minutes, or just until it flakes easily with a fork. Overcooking will result in dry fish, so watch it carefully. Carefully remove the cooked fish from the pot, flake it into smaller pieces using a fork, and set it aside. Reserve about three cups of the fish cooking liquid, then discard any remaining liquid and the bay leaf.
4. Combine & Mash for Rustic Texture: Return the flaked, cooked cod to the soup pot. Add the hot, tender potatoes that you previously cooked. Using a potato masher, lightly mash the fish and potatoes together. The goal here is a rustic, chunky texture, not a completely smooth puree, so don’t over-mash.
5. Build the Aromatic Flavor Base: In a separate saucepan, gently warm the olive oil over low heat. Add the diced yellow onions, finely minced garlic, and the anchovy fillet (or paste). Cook slowly, stirring occasionally, until the onions are soft and translucent and the mixture is fragrant – about 5-7 minutes. Be careful not to brown the onions or garlic, as this will change the flavor. Once fragrant, stir in the dry white wine and the heavy cream. Continue to cook on low heat for another five minutes, allowing the flavors to meld and the liquids to slightly reduce.
6. Emulsify the Cod Stew to Creamy Perfection: This is where the Bakalar truly comes to life. Gradually incorporate the warm olive oil, onion, garlic, and anchovy mixture into the pot with the mashed fish and potatoes. Add it slowly, alternating with spoonfuls of the reserved fish broth. Continuously stir with a whisk or a sturdy spoon as you add the liquids, allowing the mixture to emulsify and become wonderfully creamy. You want a consistency that is thick, spoonable, and still slightly chunky. Season generously with freshly ground black pepper. Taste and adjust the salt level at the very end, as the pre-salted fish and anchovy will already contribute significant saltiness.
7. Finish & Serve with Croatian Flair: Ladle the warm, aromatic Bakalar into serving bowls. Garnish generously with fresh chopped parsley, which adds a lovely burst of color and freshness. Serve immediately, traditionally with warm Lepinja (Balkan Flatbread) or your favorite crusty bread, perfect for sopping up every last delicious drop of this comforting Croatian cod stew.