In coastal Croatia, few dishes signal the festive season as clearly as a pot of bakalar simmering on the stove. Salted cod, known locally as bakalar, reaches Dalmatian kitchens as an imported product and appears on Christmas Eve tables across the coast, often as bakalar na bijelo or in this tomato-based stew with potatoes called bakalar na crveno. The dish sits at the point where Adriatic habits, Venetian influence, and centuries of Lenten and Christmas fasting customs meet, and it remains a fixture of family menus from Istria down to southern Dalmatia.
Bakalar na crveno belongs to the family of Mediterranean salt cod stews. It stands somewhere between a Croatian fish brudet and Iberian tomato-based bacalao preparations: a thick, spoonable stew where flakes of cod and wedges of potato rest in a vivid red sauce. The core elements stay steady—dried cod, potatoes, onion, garlic, tomato, olive oil, and bay leaf—while details shift with household tradition. Some cooks add a splash of prošek, the local sweet dessert wine, which lends a gentle caramel note amid the acidity of tomato and the salinity of the fish.
The flavour profile is layered but direct. Long-soaked dried cod brings a concentrated, slightly firm texture and deep savouriness. Potatoes soften and crack at the edges, releasing starch that thickens the sauce and gives it body. Tomatoes supply gentle acidity and sweetness, while plenty of garlic and good olive oil build warmth and richness in the background. A little sweet paprika, optional hot paprika, and a handful of chopped parsley round the dish out with colour, aroma, and a mild, peppery freshness. The stew should taste balanced: salty but not aggressive, fruity from olive oil and tomato, and with just enough wine and spice to give brightness.
Within Croatian cooking, bakalar carries a specific social role. In many families, it appears on Badnjak, Christmas Eve, traditionally a leaner day with fish dishes in place of meat. In Dalmatia this stew often shares the table with bakalar na bijelo, octopus or fish brudet, and simple fritters or Christmas sweets. Some families prepare bakalar na crveno a day ahead and gently reheat it, since the flavours deepen as the cod and potatoes sit in the tomato sauce. The dish feels both festive and modest at once: imported stockfish treated with care, stretched with potatoes and onions into a meal for a whole family.
This version stays close to Dalmatian tradition yet folds in a few test-kitchen refinements. The method uses a longer, gentler sauté of onions for a sweeter base; tomato paste builds colour and depth without overpowering the cod; and the stew cooks without stirring, relying on gentle shaking of the pot to keep the fish in large, tender flakes. The recipe includes prošek as an optional ingredient, with dry white wine as the primary cooking liquid, and offers a precise soaking schedule for the cod so that the final dish lands on the right side of salty. The seasoning quantities aim for a balanced, family-friendly result, with the option of adding extra chili at the table.
For a home cook, bakalar na crveno serves many roles. It works as the centrepiece of a Christmas Eve meal, paired with bread and a simple salad. It can become a make-ahead main course for a winter gathering, since leftovers reheat well and the stew holds flavour over several days. It suits those who appreciate Mediterranean fish stews yet want a dish with a quiet rustic character rather than elaborate garnish. Once the cod has soaked, the cooking itself is straightforward: build the base, layer ingredients, simmer, rest, and serve straight from the pot, with olive oil and parsley for a final touch.
6
Portionen30
Minuten60
Minuten430
kcalBakalar na Crveno is a traditional Croatian stew of dried salted cod, potatoes, and tomato, slowly cooked with onions, garlic, olive oil, and bay leaf. After the cod is soaked to tame its saltiness, everything simmers in one pot until the potatoes turn tender, the sauce thickens, and the fish breaks into large, silky flakes. A little white wine and optional prošek round out the sauce with gentle sweetness and fragrance, while paprika and parsley add colour and warmth. The recipe calls for some advance planning for soaking, yet the active cooking is simple and well suited to a relaxed winter evening. The stew fits Christmas Eve traditions but works just as well for any cold-weather meal that calls for comforting, spoonable food.
Dried salted cod (bakalar), 500 g — Traditional stockfish; ideally boneless pieces. Rinse and soak in cold water for 24–36 hours, changing the water every 6–8 hours, until pleasantly salty but not harsh.
Waxy potatoes, 1 kg — Cut into thick rounds or large chunks (about 2–3 cm). Waxy or all-purpose potatoes hold their shape yet help thicken the stew.
Yellow onions, 4 medium (about 600 g), thinly sliced — Form the sweet base of the stew.
Garlic, 5–6 large cloves, finely minced — Added later in the cooking so the flavour stays vivid.
Canned peeled or chopped tomatoes, 400 g — A standard can. Tomatoes bring acidity and sweetness.
Tomato paste, 2 tablespoons — Deepens colour and concentrates tomato flavour.
Dry white wine, 100 ml — A neutral, not heavily oaked wine; provides acidity and aroma.
Prošek or other sweet dessert wine, 30 ml (optional) — Traditional Dalmatian touch that adds roundness and a hint of caramel sweetness.
Water or light fish stock, 500–700 ml — Enough to just cover the potatoes and fish once layered in the pot. The stew should be thick, not soupy.
Extra-virgin olive oil, 150 ml (about 10 tablespoons), divided — Used for sweating onions and enriching the stew. A fruity Dalmatian-style oil works especially well.
Bay leaves, 2 — Classic aromatic for Croatian fish stews.
Sweet paprika, 2 teaspoons — Gives gentle warmth and colour; choose a good quality sweet paprika.
Hot paprika or chili flakes, ¼–½ teaspoon (optional) — For those who prefer a touch of heat.
Fresh flat-leaf parsley, 4 tablespoons, finely chopped — Some stirred in at the end, some reserved for garnish.
Fine sea salt, to taste — The cod contributes salt; add gradually toward the end.
Frisch gemahlener schwarzer Pfeffer nach Geschmack — Bright spice note to balance the richness.
Rinse and soak the cod — Rinse 500 g dried salted cod under cold running water, place in a large bowl, cover with plenty of cold water, and leave in the refrigerator for 24–36 hours, changing the water every 6–8 hours, until the fish tastes pleasantly seasoned rather than sharply salty.
Drain and portion the cod — Drain the soaked cod, pat dry, remove any skin and bones, and cut into large chunks (about 4–5 cm). Set aside while preparing the base.
Sweat the onions in olive oil — In a wide, heavy-bottomed pot or Dutch oven (at least 5 litres), warm 100 ml olive oil over medium-low heat. Add the sliced onions and a small pinch of salt. Cook for 12–15 minutes, stirring now and then, until soft, translucent, and pale golden at the edges.
Add garlic, paprika, and tomato paste — Stir in the minced garlic, 2 teaspoons sweet paprika, and 2 tablespoons tomato paste. Cook for 1–2 minutes, stirring, until the garlic smells fragrant and the paste darkens slightly.
Deglaze with wine — Pour in 100 ml dry white wine, scrape the bottom of the pot to release any caramelised bits, and simmer for 2–3 minutes until the alcohol vapour has cooked off and the liquid has reduced by roughly half.
Add tomatoes and bay leaves — Tip in the 400 g canned tomatoes with their juices, breaking whole tomatoes with a spoon if needed. Add the 2 bay leaves and a small handful of parsley stems if available. Simmer gently for 5–7 minutes, until the sauce thickens slightly and looks glossy.
Arrange potatoes and cod — Reduce the heat to low. Scatter one third of the potato chunks over the tomato base, then add a layer of cod pieces. Repeat in layers, ending with potatoes on top. Season the top layer lightly with salt, black pepper, and a pinch of hot paprika or chili if using.
Add liquids and remaining olive oil — Pour in 30 ml prošek if using, then enough water or fish stock to just reach the top layer of potatoes. Drizzle the remaining 50 ml olive oil over the surface.
Bring to a gentle simmer without stirring — Raise the heat to medium until small bubbles appear around the edges. Lower the heat again so the stew simmers very gently. Do not stir; instead, hold the pot with oven-gloved hands and give it an occasional light shake so the contents settle without breaking the fish.
Cook until potatoes are tender — Let the stew simmer softly for about 35–40 minutes, uncovered or partially covered, shaking the pot every 10 minutes. The potatoes should be fully tender, and the fish should flake easily while still holding sizable pieces.
Adjust seasoning and texture — Taste the liquid. Add more salt and black pepper as needed, keeping in mind the remaining saltiness of the cod. If the stew seems too thick, add a splash of hot water or stock; if too thin, simmer a few minutes longer over low heat.
Add parsley and rest the stew — Stir in 3 tablespoons chopped parsley by gently tilting and shaking the pot so the herb disperses without rough stirring. Turn off the heat, cover, and let the stew rest for at least 20–30 minutes; an hour is even better, as the flavours settle and deepen.
Serve — Warm the stew gently if needed. Serve in shallow bowls, making sure each portion includes both cod and potatoes, and finish with the remaining parsley and a light drizzle of fresh olive oil on top.
Approximate values for one of 6 servings, based on standard reference data and typical ingredients:
| Nährstoff | Ungefährer Betrag |
|---|---|
| Kalorien | ~430 kcal |
| Kohlenhydrate | ~42 g |
| Protein | ~32 g |
| Fett | ~18 g |
| Faser | ca. 5 g |
| Natrium | ~950 mg |
| Wichtigste Allergene | Fish (cod) |
These figures are estimates and vary with specific brands of salted cod, stock, tomato products, and the exact amount of olive oil and salt used.
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