Cod Soup Bakalar Or Stock Fish Food

COD SOUP (BAKALAR OR STOCK FISH)

Steps:

• Saute onions in hot oil until golden brown.
• Then add garlic, paprika, red pepper.
• To this, add the prepared cod fish which you prepared above in "Description.".
• Stir ingredients well for about 5 minutes, making sure it does not stick to pan.
• Then add the broth the cod fish was cooked inches.
• Add water if needed.
• Cook until tender, about 1 1/2 hours.

CREAMY COD CHOWDER STEW

Steps:

• Bring a saucepan of salted water to the boil, add the potato and parsnips, and boil until almost tender - about 4 mins. Drain well.
• Meanwhile, put the fish in a pan where they will fit snugly but not on top of each other. Cover with the milk, poke in the parsley stalks and bring the milk to a gentle simmer. Cover the pan, turn off the heat and leave to sit in the milk for 5 mins. Lift the fish out and break into large chunks. Discard the parsley stalks but keep the milk.
• Put the spring onion whites, milk and flour in a saucepan together. Bring to a simmer, whisking continuously, until the sauce has thickened and become smooth. Turn the heat down, add the drained potatoes and parsnips, the lemon zest and half the juice, and cook gently for 5 mins, stirring occasionally. Stir in the spring onion greens, fish and parsley, and taste for seasoning - it will need plenty of pepper, some salt and maybe more lemon juice from the leftover half. Divide between two shallow bowls, serve with chunks of crusty bread and enjoy.

DALMATIAN COOKED STOCKFISH (BAKALAR NA LESHO)

Steps:

• Soak stockfish three days in cold water in cold place (I would suggest somewhere outside because it stinks, but be careful not to freeze it).
• When softens, remove skin and bones and cut it into 5 to 10 cm pieces.
• Peal potato and cut it into round pieces like for chips but thicker (0,5 cm).
• Put 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).
• During 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).
• Add potato, parsley, bay leaf, peppercorn and maybe salt (fish is very salty). Add some water from potato pot just to cover everything.
• Cook not more than 15 minutes, otherwise stockfish will become like rubber.
• Serve hot, eat with the spoon.