{"id":3729,"date":"2026-07-25T13:20:45","date_gmt":"2026-07-25T13:20:45","guid":{"rendered":"https:\/\/travelshelper.com\/nemacki\/welt-der-kulinarik\/kroatische-nationalgerichte\/kroatischer-bakalar-na-bijelo\/"},"modified":"2026-07-25T13:20:45","modified_gmt":"2026-07-25T13:20:45","slug":"kroatischer-bakalar-na-bijelo","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/de\/welt-der-kulinarik\/kroatische-nationalgerichte\/kroatischer-bakalar-na-bijelo\/","title":{"rendered":"Kroatischer Bakalar na bijelo"},"content":{"rendered":"\n<style>\n#recipe-de-bakalar-na-bijelo {\n  --gj-bg:#f3f0e9;--gj-surface:#fffdf9;--gj-soft:#f8f4ec;--gj-ink:#1b211f;\n  --gj-ink-soft:#3d4642;--gj-muted:#6a726e;--gj-gold:#a86f20;--gj-gold-deep:#7f5014;\n  --gj-gold-soft:#efe1c5;--gj-night:#22302d;--gj-night-deep:#17211f;\n  --gj-line:rgba(34,48,45,.12);--gj-line-strong:rgba(34,48,45,.2);\n  --gj-radius-sm:12px;--gj-radius:18px;--gj-radius-lg:26px;\n  --gj-shadow-sm:0 10px 30px rgba(34,48,45,.07);--gj-shadow-md:0 24px 70px rgba(34,48,45,.12);\n  --gj-serif:\"Iowan Old Style\",\"Palatino Linotype\",\"Book Antiqua\",Georgia,serif;\n  --gj-sans:\"Barlow\",\"Avenir Next\",\"Segoe UI\",Helvetica,Arial,sans-serif;\n  --gj-ease:cubic-bezier(.2,.7,.2,1);\n  position:relative;isolation:isolate;box-sizing:border-box;width:min(1120px,calc(100% - 32px));\n  margin:clamp(16px,4vw,56px) auto;padding:clamp(34px,5vw,72px) clamp(20px,5vw,64px) clamp(42px,6vw,78px);\n  overflow:hidden;border:1px solid var(--gj-line);border-radius:var(--gj-radius-lg);\n  background:radial-gradient(circle at 8% 0%,rgba(168,111,32,.11),transparent 25rem),radial-gradient(circle at 100% 22%,rgba(34,48,45,.07),transparent 28rem),var(--gj-bg);\n  box-shadow:var(--gj-shadow-md);color:var(--gj-ink);font-family:var(--gj-sans);font-size:16px;line-height:1.68;\n  font-kerning:normal;font-synthesis:none;text-rendering:optimizeLegibility;-webkit-font-smoothing:antialiased;\n}\n#recipe-de-bakalar-na-bijelo::before{content:\"\";position:absolute;z-index:-1;inset:0;pointer-events:none;opacity:.24;background-image:linear-gradient(rgba(34,48,45,.035) 1px,transparent 1px),linear-gradient(90deg,rgba(34,48,45,.035) 1px,transparent 1px);background-size:44px 44px;mask-image:linear-gradient(to bottom,#000,transparent 36%)}\n#recipe-de-bakalar-na-bijelo *,#recipe-de-bakalar-na-bijelo *::before,#recipe-de-bakalar-na-bijelo *::after{box-sizing:border-box}\n#recipe-de-bakalar-na-bijelo :where(h2,h3,h4,p,figure,figcaption,blockquote,ul,ol,li,dl,dt,dd){margin:0;padding:0}\n#recipe-de-bakalar-na-bijelo :where(img){max-width:100%}\n#recipe-de-bakalar-na-bijelo .gj-serif{font-family:var(--gj-serif);font-style:italic;font-weight:400}\n#recipe-de-bakalar-na-bijelo ::selection{background:var(--gj-gold-soft);color:var(--gj-night-deep)}\n#recipe-de-bakalar-na-bijelo 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bottom,transparent,rgba(13,19,18,.36))}\n#recipe-de-bakalar-na-bijelo .gj-hero img{display:block;width:100%;height:auto;aspect-ratio:16\/9;object-fit:cover;transform:scale(1.002)}\n#recipe-de-bakalar-na-bijelo .gj-hero figcaption{position:absolute;z-index:1;right:18px;bottom:18px;left:18px;width:fit-content;max-width:min(650px,calc(100% - 36px));padding:10px 13px;border:1px solid rgba(255,255,255,.18);border-radius:10px;background:rgba(19,28,26,.72);color:rgba(255,255,255,.9);font-size:12.5px;line-height:1.48;backdrop-filter:blur(12px)}\n#recipe-de-bakalar-na-bijelo .gj-section{scroll-margin-top:24px}\n#recipe-de-bakalar-na-bijelo .gj-sec{display:grid;grid-template-columns:42px auto minmax(36px,1fr);align-items:center;gap:13px;margin-bottom:24px}\n#recipe-de-bakalar-na-bijelo .gj-sec-num{display:grid;width:42px;height:42px;place-items:center;border:1px solid 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at 90% 0%,rgba(201,165,92,.17),transparent 25rem),linear-gradient(135deg,var(--gj-night),var(--gj-night-deep));color:#f3efe7;box-shadow:var(--gj-shadow-md)}\n#recipe-de-bakalar-na-bijelo .gj-rail::before{content:\"\";position:absolute;inset:0 0 auto;height:3px;background:linear-gradient(90deg,transparent,#c9a55c 18%,#c9a55c 82%,transparent)}\n#recipe-de-bakalar-na-bijelo .gj-rail-head{display:grid;grid-template-columns:minmax(0,1fr) auto;gap:16px;align-items:end;margin-bottom:27px}\n#recipe-de-bakalar-na-bijelo .gj-rail-kicker{margin-bottom:7px;color:#d5b66f;font-size:10.5px;font-weight:700;letter-spacing:.19em;text-transform:uppercase}\n#recipe-de-bakalar-na-bijelo .gj-rail h3{color:#f7f3eb;font-size:clamp(21px,2.8vw,28px);font-weight:600;letter-spacing:-.02em;line-height:1.2}\n#recipe-de-bakalar-na-bijelo .gj-rail-total{color:#d3cec3;font-size:12.5px;white-space:nowrap}\n#recipe-de-bakalar-na-bijelo .gj-rail-track{position:relative;display:grid;grid-template-columns:repeat(4,minmax(0,1fr));gap:18px;list-style:none}\n#recipe-de-bakalar-na-bijelo .gj-rail-track::before{content:\"\";position:absolute;top:6px;right:8px;left:8px;height:1px;background:rgba(255,255,255,.2)}\n#recipe-de-bakalar-na-bijelo .gj-rail-stop{position:relative;min-width:0;padding-top:24px}\n#recipe-de-bakalar-na-bijelo .gj-rail-stop::before{content:\"\";position:absolute;top:0;left:2px;width:13px;height:13px;border:3px solid #c9a55c;border-radius:50%;background:var(--gj-night-deep);box-shadow:0 0 0 5px rgba(201,165,92,.08)}\n#recipe-de-bakalar-na-bijelo .gj-rail-stop time{display:block;margin-bottom:4px;color:#d8ba77;font-family:var(--gj-serif);font-size:16px;font-style:italic}\n#recipe-de-bakalar-na-bijelo .gj-rail-stop span{display:block;color:#c9c5bb;font-size:13px;line-height:1.55}\n#recipe-de-bakalar-na-bijelo .gj-rail-sum{margin-top:26px;padding-top:20px;border-top:1px solid rgba(255,255,255,.14);color:#c9c5bb;font-size:14px;line-height:1.72}\n#recipe-de-bakalar-na-bijelo .gj-rail-sum strong{color:#f5f1e9;font-weight:650}\n#recipe-de-bakalar-na-bijelo .gj-ing-wrap,#recipe-de-bakalar-na-bijelo .gj-steps-wrap,#recipe-de-bakalar-na-bijelo .gj-practical,#recipe-de-bakalar-na-bijelo .gj-nutri{margin-bottom:clamp(50px,7vw,76px)}\n#recipe-de-bakalar-na-bijelo .gj-ing-grid{display:grid;grid-template-columns:minmax(0,1fr);gap:18px}\n#recipe-de-bakalar-na-bijelo .gj-ing-col{display:grid;gap:18px;align-content:start;min-width:0}\n#recipe-de-bakalar-na-bijelo .gj-ing-group{position:relative;overflow:hidden;border:1px solid var(--gj-line);border-radius:var(--gj-radius);background:rgba(255,253,249,.9);box-shadow:var(--gj-shadow-sm);transition:transform 260ms var(--gj-ease),box-shadow 260ms var(--gj-ease),border-color 260ms var(--gj-ease)}\n#recipe-de-bakalar-na-bijelo .gj-ing-group::before{content:\"\";position:absolute;inset:0 0 auto;height:3px;background:linear-gradient(90deg,var(--gj-gold),rgba(168,111,32,.2))}\n#recipe-de-bakalar-na-bijelo .gj-ing-group h4{padding:23px 24px 15px;color:var(--gj-night);font-family:var(--gj-serif);font-size:19px;font-style:italic;font-weight:400;line-height:1.35}\n#recipe-de-bakalar-na-bijelo .gj-ing-group ul{list-style:none}\n#recipe-de-bakalar-na-bijelo .gj-ing-group li{position:relative;padding:13px 24px 13px 42px;border-top:1px solid var(--gj-line);color:var(--gj-ink-soft);font-size:14.5px;line-height:1.52}\n#recipe-de-bakalar-na-bijelo .gj-ing-group li::before{content:\"\";position:absolute;top:1.35em;left:24px;width:7px;height:7px;border:1px solid var(--gj-gold);transform:rotate(45deg)}\n#recipe-de-bakalar-na-bijelo .gj-ing-group li strong{color:var(--gj-ink);font-weight:650}\n#recipe-de-bakalar-na-bijelo .gj-ing-group li em{display:block;margin-top:3px;color:var(--gj-muted);font-size:13px;font-style:normal;line-height:1.5}\n#recipe-de-bakalar-na-bijelo .gj-ing-note{position:relative;padding:20px 22px 20px 54px;border:1px solid rgba(168,111,32,.18);border-radius:var(--gj-radius);background:linear-gradient(135deg,var(--gj-gold-soft),#f8efe0);color:#57441f;font-size:13.5px;line-height:1.65}\n#recipe-de-bakalar-na-bijelo .gj-ing-note::before{content:\"i\";position:absolute;top:20px;left:20px;display:grid;width:22px;height:22px;place-items:center;border:1px solid rgba(127,80,20,.42);border-radius:50%;color:var(--gj-gold-deep);font-family:var(--gj-serif);font-size:14px;font-style:italic}\n#recipe-de-bakalar-na-bijelo .gj-ing-note strong{color:#453514;font-weight:700}\n#recipe-de-bakalar-na-bijelo .gj-steps-wrap{counter-reset:gj-step}\n#recipe-de-bakalar-na-bijelo .gj-stage{display:flex;align-items:center;gap:12px;margin:30px 0 14px;color:var(--gj-gold-deep);font-size:11px;font-weight:750;letter-spacing:.18em;line-height:1.4;text-transform:uppercase}\n#recipe-de-bakalar-na-bijelo .gj-stage:first-of-type{margin-top:0}\n#recipe-de-bakalar-na-bijelo .gj-stage span{display:grid;width:28px;height:28px;place-items:center;border:1px solid rgba(168,111,32,.28);border-radius:50%;background:rgba(255,253,249,.72);font-size:9px;letter-spacing:0}\n#recipe-de-bakalar-na-bijelo .gj-stage::after{content:\"\";flex:1;height:1px;background:linear-gradient(90deg,var(--gj-line-strong),transparent)}\n#recipe-de-bakalar-na-bijelo .gj-steps{display:grid;gap:12px;list-style:none}\n#recipe-de-bakalar-na-bijelo .gj-steps>li{counter-increment:gj-step;display:grid;grid-template-columns:58px minmax(0,1fr);gap:18px;align-items:start;padding:20px 22px 20px 18px;border:1px solid var(--gj-line);border-radius:var(--gj-radius);background:rgba(255,253,249,.76);transition:transform 260ms var(--gj-ease),box-shadow 260ms var(--gj-ease),border-color 260ms var(--gj-ease)}\n#recipe-de-bakalar-na-bijelo .gj-steps>li::before{content:counter(gj-step,decimal-leading-zero);display:grid;width:50px;height:50px;place-items:center;border:1px solid rgba(168,111,32,.28);border-radius:50%;background:var(--gj-soft);color:var(--gj-gold);font-family:var(--gj-serif);font-size:19px;font-style:italic;line-height:1;box-shadow:inset 0 0 0 5px rgba(168,111,32,.04)}\n#recipe-de-bakalar-na-bijelo .gj-step-t{margin:1px 0 5px;color:var(--gj-ink);font-size:16px;font-weight:700;line-height:1.35}\n#recipe-de-bakalar-na-bijelo .gj-step-x{color:var(--gj-ink-soft);font-size:14.5px;line-height:1.68}\n#recipe-de-bakalar-na-bijelo .gj-cue{color:var(--gj-gold-deep);font-weight:650}\n#recipe-de-bakalar-na-bijelo .gj-info-grid{display:grid;grid-template-columns:minmax(0,1fr);gap:16px}\n#recipe-de-bakalar-na-bijelo .gj-info-card{min-width:0;padding:22px 23px;border:1px solid var(--gj-line);border-radius:var(--gj-radius);background:rgba(255,253,249,.78);box-shadow:0 8px 26px rgba(34,48,45,.045)}\n#recipe-de-bakalar-na-bijelo .gj-info-card h4{display:flex;align-items:center;gap:10px;margin-bottom:10px;color:var(--gj-night);font-size:15.5px;font-weight:700;line-height:1.35}\n#recipe-de-bakalar-na-bijelo .gj-info-card h4::before{content:\"\";width:18px;height:2px;flex:0 0 auto;background:var(--gj-gold)}\n#recipe-de-bakalar-na-bijelo .gj-info-card p,#recipe-de-bakalar-na-bijelo .gj-info-card li{color:var(--gj-ink-soft);font-size:14px;line-height:1.68}\n#recipe-de-bakalar-na-bijelo .gj-info-card ul,#recipe-de-bakalar-na-bijelo .gj-info-card ol{margin-top:8px;padding-left:20px}\n#recipe-de-bakalar-na-bijelo .gj-info-card li+li{margin-top:7px}\n#recipe-de-bakalar-na-bijelo .gj-info-card li::marker{color:var(--gj-gold);font-weight:700}\n#recipe-de-bakalar-na-bijelo .gj-info-card--wide ul{columns:2;column-gap:34px}\n#recipe-de-bakalar-na-bijelo .gj-nutri-row{display:grid;grid-template-columns:repeat(3,minmax(0,1fr));gap:10px}\n#recipe-de-bakalar-na-bijelo 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.gj-pull,#recipe-de-bakalar-na-bijelo .gj-rail,#recipe-de-bakalar-na-bijelo .gj-close{break-inside:avoid;box-shadow:none}#recipe-de-bakalar-na-bijelo .gj-fact,#recipe-de-bakalar-na-bijelo .gj-nutri-row>div,#recipe-de-bakalar-na-bijelo .gj-ing-group,#recipe-de-bakalar-na-bijelo .gj-info-card,#recipe-de-bakalar-na-bijelo .gj-steps>li,#recipe-de-bakalar-na-bijelo .gj-pull{background:#fff;border-color:#bbb}#recipe-de-bakalar-na-bijelo .gj-rail,#recipe-de-bakalar-na-bijelo .gj-close{background:#fff;color:#000;border:1px solid #999}#recipe-de-bakalar-na-bijelo .gj-rail *,#recipe-de-bakalar-na-bijelo .gj-close *{color:#111!important}#recipe-de-bakalar-na-bijelo .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:12px;color:#666;font-size:9pt;letter-spacing:.05em}}\n<\/style>\n<section id=\"recipe-de-bakalar-na-bijelo\" lang=\"de\" aria-labelledby=\"recipe-title-de-bakalar-na-bijelo\">\n  <header class=\"gj-masthead\">\n    <p class=\"gj-eyebrow\">Dalmatinische K\u00fcche \u00b7 Stockfisch \u00b7 Wei\u00dfer Aufstrich<\/p>\n    <h2 class=\"gj-title\" id=\"recipe-title-de-bakalar-na-bijelo\"><span class=\"gj-title-main\"><b>Kroatischer Bakalar na bijelo<\/b> mit Kartoffeln und Knoblauch<\/span><span class=\"gj-title-accent gj-serif\">faserig ger\u00fchrt mit Oliven\u00f6l<\/span><\/h2>\n    <p class=\"gj-sub\">Gew\u00e4sserter Stockfisch und Kartoffeln werden mit Knoblauch, Petersilie, Kochsud und Oliven\u00f6l gesch\u00fcttelt und ger\u00fchrt, bis eine grobe, helle und faserige Masse entsteht.<\/p>\n    <ul class=\"gj-meta\" aria-label=\"Grundangaben zum Rezept\">\n      <li>Kategorie: <strong>Aufstrich und Vorspeise<\/strong><\/li>\n      <li>K\u00fcche: <strong>Kroatisch, Dalmatien<\/strong><\/li>\n      <li>Methode: <strong>W\u00e4ssern, Kochen und Sch\u00fctteln<\/strong><\/li>\n      <li>Schwierigkeit: <strong>Mittel<\/strong><\/li>\n    <\/ul>\n  <\/header>\n  <dl class=\"gj-facts\" aria-label=\"Menge, Zeiten und Kalorien\">\n    <div class=\"gj-fact\"><dt>Menge<\/dt><dd>8 Portionen<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Vorbereitung<\/dt><dd>35 Min.<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Garzeit<\/dt><dd>1 Std. 25 Min.<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>W\u00e4ssern<\/dt><dd>48 Std<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Gesamt<\/dt><dd>50 Std.<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Pro Portion<\/dt><dd>\u2248 420 kcal<\/dd><\/div>\n  <\/dl>\n  <figure class=\"gj-hero\">\n    <img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Bakalar-na-Bijelo-\u2014-Croatian-White-Salt-Cod-Spread-3.webp\" alt=\"Heller Bakalar-Aufstrich in Keramikschale mit Brotscheiben, bestrichenem Brot und Metalll\u00f6ffel\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\">\n    <figcaption>Der wei\u00dfe Stockfisch-Kartoffel-Aufstrich bleibt grob und faserig und wird mit rustikalem Brot serviert.<\/figcaption>\n  <\/figure>\n  <section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-de-bakalar-na-bijelo\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span><h3 id=\"recipe-origin-de-bakalar-na-bijelo\">W\u00e4ssern, Fasern l\u00f6sen und \u00d6l einarbeiten<\/h3><\/div>\n    <div class=\"gj-intro-grid\">\n      <div class=\"gj-copy-col\">\n        <p class=\"gj-dropcap\">Bakalar na bijelo ist eine dalmatinische Zubereitung aus getrocknetem Kabeljau, Kartoffeln, Knoblauch und Oliven\u00f6l. Der Name verweist auf die helle Farbe, nicht auf eine Sahneso\u00dfe. Der Fisch wird gew\u00e4ssert, gekocht und von Haut sowie Gr\u00e4ten befreit. Zusammen mit hei\u00dfen Kartoffeln wird er in einem geschlossenen Topf gesch\u00fcttelt und anschlie\u00dfend mit Oliven\u00f6l ger\u00fchrt. Die Masse soll verbunden und streichf\u00e4hig sein, dabei aber sichtbare Fischfasern und kleine Kartoffelst\u00fccke behalten.<\/p>\n        <blockquote class=\"gj-pull\">Sch\u00fctteln l\u00f6st Kartoffelst\u00e4rke und Fischfasern, ohne den Bakalar in ein vollkommen glattes P\u00fcree zu verwandeln.<\/blockquote>\n        <p>Die Vorbereitung beginnt zwei Tage vor dem Essen. Stockfisch liegt vollst\u00e4ndig bedeckt in kaltem Wasser im K\u00fchlschrank. Das Wasser wird zwei- bis dreimal t\u00e4glich gewechselt. D\u00fcnnere St\u00fccke k\u00f6nnen nach sechsunddrei\u00dfig Stunden weich genug sein, dicke R\u00fcckenst\u00fccke ben\u00f6tigen oft achtundvierzig Stunden. Ein kleines St\u00fcck wird nach dem W\u00e4ssern probiert und auf Salzigkeit gepr\u00fcft. Der Fisch soll biegsam sein und mild salzig riechen, nicht stechend.<\/p>\n        <p>Stockfisch wird in frischem Wasser mit Lorbeer leise gekocht. Starkes Sprudeln zerlegt das Fleisch unn\u00f6tig und macht den Sud tr\u00fcb. Sobald sich das Fleisch leicht in Lamellen teilen l\u00e4sst und 63 \u00b0C erreicht hat, kommt es aus dem Topf. Der Kochsud bleibt erhalten. Haut und jede Gr\u00e4te werden sorgf\u00e4ltig entfernt, solange der Fisch noch warm ist. Diese Kontrolle ist wichtig, da kleine harte Gr\u00e4ten in einer weichen Masse besonders st\u00f6rend sind.<\/p>\n        <p>Kartoffeln garen im abgesiebten Fischsud. Dadurch nehmen sie Geschmack auf, ohne dass zus\u00e4tzliche Br\u00fche n\u00f6tig ist. Sie werden sehr weich gekocht, aber nicht zu einem glatten P\u00fcree verarbeitet. Fisch, Kartoffeln, Knoblauch und ein Teil des hei\u00dfen Suds kommen in einen schweren Topf. Durch kr\u00e4ftiges Sch\u00fctteln sto\u00dfen die Kartoffelkanten aneinander, setzen St\u00e4rke frei und verbinden sich mit den Fischfasern.<\/p>\n      <\/div>\n      <div class=\"gj-copy-col\">\n        <p>Oliven\u00f6l wird danach in d\u00fcnnem Strahl eingearbeitet. Wird alles auf einmal zugegeben, schwimmt \u00d6l am Boden. Eine Gabel oder ein stabiler Holzl\u00f6ffel zerlegt gr\u00f6\u00dfere St\u00fccke, ohne die Masse vollst\u00e4ndig zu gl\u00e4tten. Petersilie und Pfeffer kommen am Ende dazu. Salz wird nur nach dem Probieren erg\u00e4nzt, da selbst gut gew\u00e4sserter Stockfisch noch reichlich Natrium mitbringen kann.<\/p>\n        <p>Der Aufstrich schmeckt lauwarm und bei Raumtemperatur. Brot wird separat serviert, damit die Oberfl\u00e4che nicht austrocknet. Nach dem Abk\u00fchlen wird die Masse fester; ein kleiner L\u00f6ffel warmer Fischsud oder Oliven\u00f6l bringt sie wieder in eine streichf\u00e4hige Form. Bakalar na bijelo wird h\u00e4ufig f\u00fcr Festtage vorbereitet, doch die Technik ist alltagstauglich, sobald das W\u00e4ssern rechtzeitig beginnt. Die Geduld liegt vor dem Kochen, nicht in einer komplizierten Zutatenliste.<\/p>\n        <p>Beim hellen Stockfischgericht bestimmt die Balance aus Kartoffel, Kochsud und \u00d6l, ob die Masse faserig oder klebrig wird. Stockfisch stets im K\u00fchlschrank und vollst\u00e4ndig unter Wasser w\u00e4ssern. Gr\u00e4ten entfernen, solange der Fisch warm ist; dann trennen sich die Lamellen leichter. Lauwarm oder bei Raumtemperatur in einer flachen Schale servieren. Brot separat reichen; zus\u00e4tzliche Oliven\u00f6lmenge nur sparsam auf der Oberfl\u00e4che verteilen.<\/p>\n        <p>Die vollst\u00e4ndige W\u00e4sserzeit wird in der Planung ber\u00fccksichtigt, w\u00e4hrend die aktive Zubereitung erst am Serviertag beginnt. Innerhalb von 1 Stunde in flachen Beh\u00e4ltern k\u00fchlen und bis zu 2 Tage bei h\u00f6chstens 4 \u00b0C lagern. Vor dem Servieren temperieren und mit wenig warmem Sud lockern. Einfrieren bis zu 1 Monat ist m\u00f6glich, ver\u00e4ndert aber die Kartoffelstruktur. Oliven\u00f6l portionsweise einarbeiten und die Masse vor jeder weiteren Zugabe binden lassen.<\/p>\n      <\/div>\n    <\/div>\n  <\/section>\n  <aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-de-bakalar-na-bijelo\">\n    <div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">Vom ersten Arbeitsschritt bis zum Servieren<\/p><h3 id=\"recipe-timeline-de-bakalar-na-bijelo\">Ablauf der Zubereitung<\/h3><\/div><p class=\"gj-rail-total\">Gesamtzeit: 50 Std.<\/p><\/div>\n    <ol class=\"gj-rail-track\">\n      <li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Stockfisch im K\u00fchlschrank w\u00e4ssern.<\/span><\/li>\n      <li class=\"gj-rail-stop\"><time datetime=\"PT24H\">24:00<\/time><span>Wasser wechseln und Dicke sowie Geruch pr\u00fcfen.<\/span><\/li>\n      <li class=\"gj-rail-stop\"><time datetime=\"PT48H\">48:00<\/time><span>Fisch kochen, ausl\u00f6sen und Sud abseihen.<\/span><\/li>\n      <li class=\"gj-rail-stop\"><time datetime=\"PT49H20M\">49:20<\/time><span>Kartoffeln garen, sch\u00fctteln und Oliven\u00f6l einarbeiten.<\/span><\/li>\n    <\/ol>\n    <p class=\"gj-rail-sum\"><strong>Rezept im \u00dcberblick.<\/strong> Getrockneter Kabeljau wird achtundvierzig Stunden im K\u00fchlschrank gew\u00e4ssert, wobei das Wasser mehrmals t\u00e4glich gewechselt wird. Anschlie\u00dfend gart er mit Lorbeer, bis sich das Fleisch leicht l\u00f6st. Haut und Gr\u00e4ten werden entfernt, der Sud wird abgesiebt und zum Kochen der Kartoffeln verwendet. Warmer Fisch, weiche Kartoffeln, Knoblauch und etwas Sud kommen in einen geschlossenen Topf und werden kr\u00e4ftig gesch\u00fcttelt. Oliven\u00f6l wird schrittweise einger\u00fchrt, bis ein heller, grober und faseriger Aufstrich entsteht. Petersilie, Pfeffer und nur bei Bedarf Salz schlie\u00dfen die W\u00fcrzung ab. Das Rezept ergibt acht Portionen und ben\u00f6tigt mit W\u00e4sserzeit f\u00fcnfzig Stunden, w\u00e4hrend die aktive K\u00fcchenarbeit gut eine halbe Stunde betr\u00e4gt.<\/p>\n  <\/aside>\n  <section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-de-bakalar-na-bijelo\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span><h3 id=\"recipe-ingredients-de-bakalar-na-bijelo\">Zutaten<\/h3><\/div>\n    <div class=\"gj-ing-grid\">\n      <div class=\"gj-ing-col\">\n        <section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredient-group-1-de-bakalar-na-bijelo\">\n          <h4 id=\"recipe-ingredient-group-1-de-bakalar-na-bijelo\">F\u00fcr den Aufstrich<\/h4>\n          <ul>\n            <li><strong>350 g getrockneter Kabeljau oder Stockfisch<\/strong><em>48 Stunden im K\u00fchlschrank w\u00e4ssern<\/em><\/li>\n            <li><strong>800 g mehligkochende Kartoffeln, gesch\u00e4lt<\/strong><em>in gleich gro\u00dfen St\u00fccken<\/em><\/li>\n            <li><strong>2 Lorbeerbl\u00e4tter<\/strong><em>f\u00fcr den Fischsud<\/em><\/li>\n            <li><strong>4 Knoblauchzehen, sehr fein gehackt<\/strong><em>roh in die warme Masse<\/em><\/li>\n            <li><strong>120 ml natives Oliven\u00f6l extra<\/strong><em>in mehreren Portionen einarbeiten<\/em><\/li>\n            <li><strong>20 g glatte Petersilie, fein geschnitten<\/strong><em>am Ende zugeben<\/em><\/li>\n            <li><strong>2 g schwarzer Pfeffer<\/strong><em>frisch gemahlen<\/em><\/li>\n            <li><strong>0\u20134 g Salz<\/strong><em>nur nach dem Probieren<\/em><\/li>\n            <li><strong>200\u2013300 ml Fischkochsud<\/strong><em>nach Bedarf f\u00fcr die Konsistenz<\/em><\/li>\n          <\/ul>\n        <\/section>\n      <\/div>\n      <div class=\"gj-ing-col\">\n        <section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredient-group-2-de-bakalar-na-bijelo\">\n          <h4 id=\"recipe-ingredient-group-2-de-bakalar-na-bijelo\">Zum Servieren<\/h4>\n          <ul>\n            <li><strong>300 g rustikales Wei\u00dfbrot, in 8 Scheiben<\/strong><em>leicht ger\u00f6stet oder frisch<\/em><\/li>\n          <\/ul>\n        <\/section>\n      \n        <aside class=\"gj-ing-note\"><strong>Allergene und sichere Alternativen.<\/strong> Enth\u00e4lt Fisch und Gluten. Stockfisch muss w\u00e4hrend des gesamten W\u00e4sserns bei h\u00f6chstens 4 \u00b0C bleiben; Wasser wird mehrfach gewechselt und nicht zum Kochen weiterverwendet.<\/aside>\n      <\/div>\n    <\/div>\n  <\/section>\n  <section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-de-bakalar-na-bijelo\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span><h3 id=\"recipe-method-de-bakalar-na-bijelo\">Zubereitung Schritt f\u00fcr Schritt<\/h3><\/div>\n    <h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> W\u00e4ssern und Fisch garen<\/h4>\n    <ol class=\"gj-steps\">\n      <li><div><p class=\"gj-step-t\">Stockfisch w\u00e4ssern<\/p><p class=\"gj-step-x\">Stockfisch in einem nicht reaktiven Beh\u00e4lter mit kaltem Wasser bedecken und 48 Stunden im K\u00fchlschrank w\u00e4ssern. Wasser alle 8\u201312 Stunden vollst\u00e4ndig wechseln. <span class=\"gj-cue\">Der Fisch ist biegsam, deutlich aufgequollen und mild im Geruch.<\/span><\/p><\/div><\/li>\n      <li><div><p class=\"gj-step-t\">Fisch kochen<\/p><p class=\"gj-step-x\">Gew\u00e4sserten Fisch mit frischem Wasser und Lorbeer bedecken, langsam erhitzen und 35\u201345 Minuten leise garen. <span class=\"gj-cue\">Das Fleisch teilt sich leicht in Lamellen und erreicht mindestens 63 \u00b0C.<\/span><\/p><\/div><\/li>\n      <li><div><p class=\"gj-step-t\">Ausl\u00f6sen und Sud kl\u00e4ren<\/p><p class=\"gj-step-x\">Fisch herausheben, leicht abk\u00fchlen lassen und Haut sowie s\u00e4mtliche Gr\u00e4ten entfernen. Kochsud durch ein feines Sieb gie\u00dfen. <span class=\"gj-cue\">Es bleiben nur saubere wei\u00dfe Fischfasern zur\u00fcck.<\/span><\/p><\/div><\/li>\n    <\/ol>\n    <h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Kartoffeln verbinden und abschmecken<\/h4>\n    <ol class=\"gj-steps\">\n      <li><div><p class=\"gj-step-t\">Kartoffeln im Sud kochen<\/p><p class=\"gj-step-x\">Kartoffeln im abgesiebten Fischsud 18\u201322 Minuten sehr weich kochen. 300 ml Sud zur\u00fcckbehalten und Kartoffeln abgie\u00dfen. <span class=\"gj-cue\">Eine Gabel dringt ohne Widerstand ein.<\/span><\/p><\/div><\/li>\n      <li><div><p class=\"gj-step-t\">Topf sch\u00fctteln<\/p><p class=\"gj-step-x\">Fisch, Kartoffeln, Knoblauch und 150 ml hei\u00dfen Sud in einen schweren Topf geben. Deckel schlie\u00dfen und 1\u20132 Minuten kr\u00e4ftig sch\u00fctteln; danach grobe St\u00fccke mit einer Gabel teilen. <span class=\"gj-cue\">Kartoffelst\u00e4rke legt sich um sichtbare Fischfasern.<\/span><\/p><\/div><\/li>\n      <li><div><p class=\"gj-step-t\">Oliven\u00f6l einarbeiten<\/p><p class=\"gj-step-x\">Oliven\u00f6l in vier Portionen einr\u00fchren. Nach jeder Zugabe kr\u00e4ftig r\u00fchren und bei Bedarf weiteren Sud zuf\u00fcgen. <span class=\"gj-cue\">Die Masse ist hell, streichf\u00e4hig und nicht \u00f6lig am Boden.<\/span><\/p><\/div><\/li>\n      <li><div><p class=\"gj-step-t\">W\u00fcrzen und servieren<\/p><p class=\"gj-step-x\">Petersilie und Pfeffer einarbeiten, probieren und nur bei Bedarf salzen. Lauwarm mit Brot servieren oder rasch k\u00fchlen. <span class=\"gj-cue\">Fischfasern und kleine Kartoffelst\u00fccke bleiben sichtbar.<\/span><\/p><\/div><\/li>\n    <\/ol>\n  <\/section>\n  <section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-de-bakalar-na-bijelo\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span><h3 id=\"recipe-practical-de-bakalar-na-bijelo\">Servieren, Aufbewahren und Anpassen<\/h3><\/div>\n    <div class=\"gj-info-grid\">\n      <section class=\"gj-info-card\"><h4>Servieren und passende Begleitung<\/h4><p>Lauwarm oder bei Raumtemperatur in einer flachen Schale servieren. Brot separat reichen; zus\u00e4tzliche Oliven\u00f6lmenge nur sparsam auf der Oberfl\u00e4che verteilen.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>Aufbewahrung und Wiedererw\u00e4rmen<\/h4><p>Innerhalb von 1 Stunde in flachen Beh\u00e4ltern k\u00fchlen und bis zu 2 Tage bei h\u00f6chstens 4 \u00b0C lagern. Vor dem Servieren temperieren und mit wenig warmem Sud lockern. Einfrieren bis zu 1 Monat ist m\u00f6glich, ver\u00e4ndert aber die Kartoffelstruktur.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>Vier praktikable Varianten<\/h4><ul>\n          <li>Bereits gew\u00e4sserter Stockfisch verk\u00fcrzt die Gesamtzeit; ben\u00f6tigt werden etwa 700 g abgetropfter Fisch.<\/li>\n          <li>Ein Teil der Kartoffeln kann durch gekochte wei\u00dfe Bohnen ersetzt werden, wodurch die Masse kerniger wird.<\/li>\n          <li>F\u00fcr eine mildere Knoblauchnote werden die Zehen 5 Minuten im Fischsud blanchiert.<\/li>\n          <li>Glutenfreies Brot macht die Beilage glutenfrei; das Fischallergen bleibt bestehen.<\/li>\n        <\/ul><\/section>\n      <section class=\"gj-info-card\"><h4>Drei Hinweise aus der Testk\u00fcche<\/h4><ol>\n          <li>Stockfisch stets im K\u00fchlschrank und vollst\u00e4ndig unter Wasser w\u00e4ssern.<\/li>\n          <li>Gr\u00e4ten entfernen, solange der Fisch warm ist; dann trennen sich die Lamellen leichter.<\/li>\n          <li>Oliven\u00f6l portionsweise einarbeiten und die Masse vor jeder weiteren Zugabe binden lassen.<\/li>\n        <\/ol><\/section>\n      <section class=\"gj-info-card gj-info-card--wide\"><h4>Ben\u00f6tigte Ausr\u00fcstung<\/h4><ul>\n          <li>Nicht reaktiver Beh\u00e4lter mit Deckel<\/li>\n          <li>Gro\u00dfer Topf<\/li>\n          <li>Feines Sieb<\/li>\n          <li>Schwerer Topf mit festem Deckel<\/li>\n          <li>Stabile Gabel oder Holzl\u00f6ffel<\/li>\n          <li>Flache K\u00fchlbeh\u00e4lter<\/li>\n        <\/ul><\/section>\n    <\/div>\n  <\/section>\n  <section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-de-bakalar-na-bijelo\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span><h3 id=\"recipe-nutrition-de-bakalar-na-bijelo\">N\u00e4hrwerte pro Portion<\/h3><\/div>\n    <dl class=\"gj-nutri-row\">\n      <div><dt>Kalorien<\/dt><dd>\u2248 420 kcal<\/dd><\/div>\n      <div><dt>Kohlenhydrate<\/dt><dd>\u2248 42 g<\/dd><\/div>\n      <div><dt>Protein<\/dt><dd>\u2248 24 g<\/dd><\/div>\n      <div><dt>Fett<\/dt><dd>\u2248 18 g<\/dd><\/div>\n      <div><dt>Ballaststoffe<\/dt><dd>\u2248 4 g<\/dd><\/div>\n      <div><dt>Natrium<\/dt><dd>\u2248 850 mg<\/dd><\/div>\n    <\/dl>\n    <p class=\"gj-nutri-cap\"><strong>Portionsgr\u00f6\u00dfe:<\/strong> etwa 170 g Aufstrich mit 1 Scheibe Brot. <strong>Allergene:<\/strong> Enth\u00e4lt Fisch und Gluten. Stockfisch muss w\u00e4hrend des gesamten W\u00e4sserns bei h\u00f6chstens 4 \u00b0C bleiben; Wasser wird mehrfach gewechselt und nicht zum Kochen weiterverwendet. Die Werte sind eine ungef\u00e4hre Sch\u00e4tzung aus Standardreferenzen; Marken, Zuschnitt, Fl\u00fcssigkeitsaufnahme und Portionierung ver\u00e4ndern das Ergebnis.<\/p>\n  <\/section>\n  <footer class=\"gj-close\"><p class=\"gj-close-kicker\">Wei\u00df, aber nicht glatt<\/p><p class=\"gj-close-quote\">Der richtige Aufstrich h\u00e4lt zusammen und zeigt trotzdem Fischfasern und Kartoffelstruktur.<\/p><p class=\"gj-close-copy\">Zeit im Wasser ersetzt keine Sorgfalt beim Ausl\u00f6sen. Sind Salz, Gr\u00e4ten und \u00d6l kontrolliert, entsteht aus vier Hauptzutaten eine klare dalmatinische Zubereitung.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-de-bakalar-na-bijelo\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Kroatischer Bakalar na bijelo mit Kartoffeln und Knoblauch faserig ger\u00fchrt mit Oliven\u00f6l\",\n  \"description\": \"Gew\u00e4sserter Stockfisch und Kartoffeln werden mit Knoblauch, Petersilie, Kochsud und Oliven\u00f6l gesch\u00fcttelt und ger\u00fchrt, bis eine grobe, helle und faserige Masse entsteht.\",\n  \"inLanguage\": \"de\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Bakalar-na-Bijelo-\u2014-Croatian-White-Salt-Cod-Spread-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Bakalar-na-Bijelo-\u2014-Croatian-White-Salt-Cod-Spread-3.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"recipeCuisine\": \"Kroatisch, Dalmatien\",\n  \"recipeCategory\": \"Aufstrich und Vorspeise\",\n  \"cookingMethod\": \"W\u00e4ssern, Kochen und Sch\u00fctteln\",\n  \"keywords\": \"Bakalar na bijelo Rezept, kroatischer Stockfischaufstrich, Stockfisch mit Kartoffeln, Bakalar mit Oliven\u00f6l, wei\u00dfer Kabeljauaufstrich\",\n  \"prepTime\": \"PT35M\",\n  \"cookTime\": \"PT1H25M\",\n  \"totalTime\": \"PT50H\",\n  \"recipeYield\": \"8 Portionen\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"420 kcal\",\n    \"carbohydrateContent\": \"42 g\",\n    \"proteinContent\": \"24 g\",\n    \"fatContent\": \"18 g\",\n    \"fiberContent\": \"4 g\",\n    \"sodiumContent\": \"850 mg\",\n    \"servingSize\": \"etwa 170 g Aufstrich mit 1 Scheibe Brot\"\n  },\n  \"recipeIngredient\": [\n    \"350 g getrockneter Kabeljau oder Stockfisch\",\n    \"800 g mehligkochende Kartoffeln, gesch\u00e4lt\",\n    \"2 Lorbeerbl\u00e4tter\",\n    \"4 Knoblauchzehen, sehr fein gehackt\",\n    \"120 ml natives Oliven\u00f6l extra\",\n    \"20 g glatte Petersilie, fein geschnitten\",\n    \"2 g schwarzer Pfeffer\",\n    \"0\u20134 g Salz\",\n    \"200\u2013300 ml Fischkochsud\",\n    \"300 g rustikales Wei\u00dfbrot, in 8 Scheiben\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"W\u00e4ssern und Fisch garen\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Stockfisch w\u00e4ssern\",\n          \"text\": \"Stockfisch in einem nicht reaktiven Beh\u00e4lter mit kaltem Wasser bedecken und 48 Stunden im K\u00fchlschrank w\u00e4ssern. 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