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Bakalar na Bijelo
Salt Cod in White Sauce
A traditional coastal dish featuring salt cod simmered in a rich, creamy white sauce with garlic and herbs. It's a simple yet elegant way to prepare cod, highlighting its delicate flavor.
ð§ ææ
- 500 g Salt cod (baccalà )(soaked and desalted)
- 50 ml Olive oil
- 2 medium Onions(finely chopped)
- 4 cloves Garlic(minced)
- 30 g All-purpose flour
- 400 ml Milk(warm)
- 100 ml White wine(dry)
- 30 g Fresh parsley(chopped)
- 1 piece Bay leaf
- to taste Salt
- to taste Black pepper(freshly ground)
ðšâð³ äœãæ¹
- 1
Ensure the salt cod has been properly soaked and desalted (usually 24-48 hours, changing water multiple times). Rinse and pat dry.
- 2
Cut the cod into serving-sized pieces.
- 3
In a large, deep pan or pot, heat olive oil over medium heat. Add chopped onions and sauté until softened and translucent, about 5-7 minutes.
- 4
Add minced garlic and cook for another minute until fragrant, being careful not to burn it.
- 5
Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook for 1-2 minutes.
- 6
Gradually whisk in the warm milk, ensuring no lumps form. Bring to a gentle simmer, stirring until the sauce thickens.
- 7
Add the dry white wine and the bay leaf. Season with salt and pepper to taste, remembering that the cod is already salty.
- 8
Gently place the cod pieces into the simmering sauce. Ensure they are mostly submerged.
- 9
Cover the pan and simmer gently for 15-20 minutes, or until the cod is cooked through and flakes easily. Avoid overcooking.
- 10
Stir in most of the chopped fresh parsley. Remove the bay leaf.
- 11
Serve hot, garnished with the remaining parsley. It's traditionally served with boiled potatoes or polenta.
ð¡ ããã®ã³ã
- âProperly desalting the cod is crucial for the final flavor.
- âUse good quality olive oil for the best taste.
- âThe white sauce should be smooth and creamy; whisk continuously when adding milk.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Add a pinch of nutmeg to the white sauce for extra warmth.
- Incorporate a tablespoon of capers for a briny kick.
- Some recipes include a small amount of cream for an even richer sauce.