Bakalar, Croatian Cod Stew

Traditionally served on Christmas eve, this version uses home cured salted cod.

Ingredients

4

servings

Place the cod fillets on to a wire or plastic rack (I use the basket of my salad spinner) and liberally coat with the salt. Loosely cover with clingfilm, stand on a plate and leave at the bottom of the fridge for two days, turning once, and discarding any liquid that is drawn out. Rinse well and pat dry with a sheet of kitchen paper.
Peel and boil the potatoes until cooked and then cut into 1cm thick slices. Whilst the potatoes are cooking fry the onions and garlic in the olive oil until soft. Add the potatoes to the onions, pour over the lemon juice and stock and simmer over a gentle heat for a few minutes.

It takes just a few seconds and lets you save recipes, plan your week, and manage your shopping list.