How to Prepare Good Salt Cod

Although everyone in Istria has their own recipe, in the small village of Bačva near Višnjan they prepare salt cod that is renowned far and wide. In the Stefanov family, cod is prepared just as it once was by mother Milena.

From a modest konoba where many would stop by to taste Milena’s creamy fish delicacy, her son Aleksandar Stefanov, together with his wife Luiza, has today built a recognisable brand of premium products made from Norwegian cod—Baccalà della Mamma. In addition to the traditional product, bakalar na bijelo (salt cod “in white”), prepared from Norwegian cod (Gadus morhua) with spices, garlic, salt and pepper, the brand’s range has been expanded with spreads and pâtés enriched with black truffles, red pepper and chilli, as well as green olives and olive oil.

“Salt cod is an exceptionally versatile ingredient that can be prepared in countless ways. It is best known in classic variations such as bakalar na bijelo, which has a creamy and delicate flavour, and bakalar na crveno, whose taste is richer and more aromatic. It is also often prepared as a fish stew or in various spreads and pâtés,” emphasises Aleksandar Stefanov.

In contemporary gastronomy, cod is taking on new forms, turning into croquettes, risottos, fried (breaded) balls, or fillings for pasta. As a nutritionally valuable ingredient, it can be a regular choice for Friday meals. For those who enjoy rich flavours but do not wish to spend hours cooking, Baccalà della Mamma products offer both practical and creative solutions for the Easter table.

Polenta with Salt Cod “in White”

Ingredients (for two people):

* 300 g polenta

* 150 g Baccalà della Mamma (salt cod “in white”)

* A pinch of salt

Preparation:

Pour polenta (maize meal) into boiling water with a pinch of salt and cook over a low heat, stirring continuously. Once you reach the desired consistency, add the salt cod “in white” and gently mix until the ingredients are fully combined. The dish can be shaped in various ways and served either warm or cold.

Polenta with salt cod pairs beautifully with Istrian Malvasia wine.

Foto: Saša Halambek