{"id":3773,"date":"2026-07-25T12:49:17","date_gmt":"2026-07-25T12:49:17","guid":{"rendered":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-de-andorra\/bakalar-na-bijelo\/"},"modified":"2026-08-06T13:52:06","modified_gmt":"2026-08-06T13:52:06","slug":"bakalar-na-bijelo","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-croatas\/bakalar-na-bijelo\/","title":{"rendered":"Bakalar na bijelo"},"content":{"rendered":"\n\n<style>\n#recipe-es-bakalar-na-bijelo{--gj-bg:#f3f0e9;--gj-surface:#fffdf9;--gj-soft:#f8f4ec;--gj-ink:#1b211f;--gj-ink2:#3d4642;--gj-muted:#69726e;--gj-gold:#a86f20;--gj-gold2:#7f5014;--gj-goldsoft:#efe1c5;--gj-night:#22302d;--gj-night2:#17211f;--gj-line:rgba(34,48,45,.13);--gj-radius:18px;--gj-radius-lg:26px;--gj-shadow:0 22px 62px rgba(34,48,45,.11);--gj-serif:\"Iowan Old Style\",\"Palatino Linotype\",\"Book Antiqua\",Georgia,serif;--gj-sans:\"Barlow\",\"Avenir 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.gj-nutri-row{grid-template-columns:repeat(2,minmax(0,1fr))}#recipe-es-bakalar-na-bijelo .gj-hero figcaption{position:static;width:auto;max-width:none;border:0;border-radius:0;background:var(--gj-night);backdrop-filter:none}#recipe-es-bakalar-na-bijelo .gj-hero::after{display:none}}\n@media (prefers-reduced-motion:reduce){#recipe-es-bakalar-na-bijelo *,#recipe-es-bakalar-na-bijelo *::before,#recipe-es-bakalar-na-bijelo *::after{scroll-behavior:auto!important;transition-duration:.01ms!important;animation-duration:.01ms!important;animation-iteration-count:1!important}}\n@media print{#recipe-es-bakalar-na-bijelo{width:100%;max-width:none;margin:0;padding:0;overflow:visible;border:0;border-radius:0;background:#fff;box-shadow:none;color:#000;font-size:10.5pt}#recipe-es-bakalar-na-bijelo::before,#recipe-es-bakalar-na-bijelo .gj-hero{display:none}#recipe-es-bakalar-na-bijelo .gj-facts,#recipe-es-bakalar-na-bijelo .gj-nutri-row,#recipe-es-bakalar-na-bijelo .gj-ing-grid,#recipe-es-bakalar-na-bijelo .gj-info-grid,#recipe-es-bakalar-na-bijelo .gj-intro-grid{grid-template-columns:repeat(2,minmax(0,1fr))}#recipe-es-bakalar-na-bijelo .gj-fact,#recipe-es-bakalar-na-bijelo .gj-nutri-row>div,#recipe-es-bakalar-na-bijelo .gj-ing-group,#recipe-es-bakalar-na-bijelo .gj-info-card,#recipe-es-bakalar-na-bijelo .gj-steps>li,#recipe-es-bakalar-na-bijelo .gj-pull,#recipe-es-bakalar-na-bijelo .gj-rail,#recipe-es-bakalar-na-bijelo .gj-close{break-inside:avoid;box-shadow:none}#recipe-es-bakalar-na-bijelo .gj-rail,#recipe-es-bakalar-na-bijelo .gj-close{background:#fff;color:#000;border:1px solid #999}#recipe-es-bakalar-na-bijelo .gj-rail *,#recipe-es-bakalar-na-bijelo .gj-close *{color:#111!important}}\n<\/style>\n<section id=\"recipe-es-bakalar-na-bijelo\" lang=\"es\" aria-labelledby=\"recipe-title-es-bakalar-na-bijelo\">\n  <header class=\"gj-masthead\">\n    <p class=\"gj-eyebrow\">Costa croata \u00b7 Bacalao en blanco \u00b7 Receta<\/p>\n    <h2 class=\"gj-title\" id=\"recipe-title-es-bakalar-na-bijelo\"><span class=\"gj-title-main\"><b>Bakalar na bijelo<\/b> de bacalao y patata<\/span><span class=\"gj-title-accent gj-serif\">ligado con aceite de oliva y ajo<\/span><\/h2>\n    <p class=\"gj-sub\">Bacalao salado desalado y cocido con patatas, desmenuzado y trabajado con aceite de oliva, ajo y perejil hasta formar un untable blanco, fibroso y cremoso.<\/p>\n    <ul class=\"gj-meta\" aria-label=\"Informaci\u00f3n b\u00e1sica de la receta\"><li>Categor\u00eda: <strong>Untable de pescado<\/strong><\/li><li>Cocina: <strong>Croata del Adri\u00e1tico<\/strong><\/li><li>M\u00e9todo: <strong>Desalado, cocci\u00f3n y ligado manual<\/strong><\/li><li>Dificultad: <strong>Media<\/strong><\/li><\/ul>\n  <\/header>\n  <dl class=\"gj-facts\" aria-label=\"Tiempo, cantidad y calor\u00edas\"><div class=\"gj-fact\"><dt>Raciones<\/dt><dd>6<\/dd><\/div><div class=\"gj-fact\"><dt>Preparaci\u00f3n<\/dt><dd>30 min<\/dd><\/div><div class=\"gj-fact\"><dt>Cocci\u00f3n<\/dt><dd>45 min<\/dd><\/div><div class=\"gj-fact\"><dt>Desalado<\/dt><dd>24 h<\/dd><\/div><div class=\"gj-fact\"><dt>Total<\/dt><dd>25 h 15 min<\/dd><\/div><div class=\"gj-fact\"><dt>Por raci\u00f3n<\/dt><dd>\u2248 430 kcal<\/dd><\/div><\/dl>\n  <figure class=\"gj-hero\"><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=\"Cuenco ancho de bakalar na bijelo con perejil, rebanadas de pan y una tostada untada\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>Bakalar na bijelo de textura fibrosa y cremosa, servido con pan r\u00fastico tostado.<\/figcaption><\/figure>\n  <section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-es-bakalar-na-bijelo\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span><h3 id=\"recipe-origin-es-bakalar-na-bijelo\">Desalar bien y ligar sin convertir el bacalao en pur\u00e9<\/h3><\/div><div class=\"gj-intro-grid\"><div class=\"gj-copy-col\"><p class=\"gj-dropcap\">Bakalar na bijelo es una preparaci\u00f3n croata de bacalao salado muy vinculada a las mesas de Nochebuena y Viernes Santo, aunque puede servirse durante todo el a\u00f1o. \u201cEn blanco\u201d describe su ausencia de tomate y su color marfil, resultado de combinar bacalao, patata, ajo y aceite de oliva. La textura no debe ser id\u00e9ntica a la de un pur\u00e9 de patata ni a la de una crema procesada. Las fibras del pescado permanecen visibles, mientras la patata y el aceite unen el conjunto en una masa que se puede extender sobre pan.<\/p><blockquote class=\"gj-pull\">El bacalao debe conservar sus fibras: la cuchara liga pescado, patata y aceite sin borrar por completo la textura.<\/blockquote><p>El desalado es la parte m\u00e1s larga y la que no admite atajos. El bacalao se corta en piezas, se coloca en un recipiente amplio con agua fr\u00eda y se refrigera. El agua se cambia cada ocho horas durante un d\u00eda; piezas muy gruesas pueden necesitar treinta y seis horas. Antes de cocinar, se prueba una peque\u00f1a l\u00e1mina cocida o se eval\u00faa la parte central. Un pescado todav\u00eda muy salado no se corrige con m\u00e1s patata, ya que la proporci\u00f3n y la textura quedar\u00edan desequilibradas.<\/p><p>La cocci\u00f3n se realiza a fuego suave. El bacalao entra en agua fr\u00eda con laurel y se calienta hasta que el l\u00edquido apenas tiembla. Diez o doce minutos suelen bastar para que las lascas se separen. Hervir con fuerza endurece la prote\u00edna y rompe el pescado en fragmentos secos. Despu\u00e9s se retiran piel y espinas mientras a\u00fan est\u00e1 templado. Parte del l\u00edquido se reserva: contiene gelatina y sabor, y ayuda a ajustar la consistencia sin recurrir a leche o nata.<\/p><\/div><div class=\"gj-copy-col\"><p>Las patatas se cuecen en el mismo l\u00edquido o en una parte de \u00e9l hasta quedar tiernas. Se escurren bien y se aplastan a\u00fan calientes. El bacalao se incorpora en lascas y se trabaja con cuchara de madera o mazo, a\u00f1adiendo aceite en hilo. El movimiento desarrolla una emulsi\u00f3n con la gelatina del pescado y el almid\u00f3n de la patata. Un robot de cocina puede producir una pasta el\u00e1stica y uniforme, por lo que esta versi\u00f3n evita cuchillas y conserva una estructura dom\u00e9stica, con hilos visibles.<\/p><p>El ajo se usa con medida. Puede escaldarse treinta segundos para suavizarlo o a\u00f1adirse crudo muy picado si se desea una nota m\u00e1s marcada. El perejil aporta frescor y un contraste verde discreto. La pimienta se ajusta al final y la sal normalmente no hace falta. Si la mezcla queda demasiado firme, se a\u00f1ade l\u00edquido de cocci\u00f3n cucharada a cucharada; si queda suelta, se trabaja unos minutos m\u00e1s mientras a\u00fan est\u00e1 tibia. Al enfriarse, la patata espesar\u00e1 el untable.<\/p><p>El servicio puede ser tibio o a temperatura ambiente. Rebanadas de pan tostado, aceitunas y una ensalada de hojas amargas completan el plato sin alterar su perfil. El aceite no se vierte formando un charco sobre la superficie; basta un hilo fino. La preparaci\u00f3n se guarda poco tiempo, ya que combina pescado cocido y patata. Su punto ideal presenta brillo suave, sabor claramente marino y una consistencia que mantiene la forma de la cuchara, pero cede con facilidad al extenderse.<\/p><\/div><\/div><\/section>\n  <aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-es-bakalar-na-bijelo\"><div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">Un d\u00eda de desalado y una elaboraci\u00f3n corta en caliente<\/p><h3 id=\"recipe-timeline-es-bakalar-na-bijelo\">Ritmo de preparaci\u00f3n<\/h3><\/div><p class=\"gj-rail-total\">Activo: 1 h 15 min \u00b7 Desalado: 24 h<\/p><\/div><ol class=\"gj-rail-track\"><li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Cubrir el bacalao con agua fr\u00eda en el frigor\u00edfico.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT8H\">8:00<\/time><span>Cambiar el agua; repetir a las 16 horas.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT24H\">24:00<\/time><span>Cocer el bacalao, limpiar y cocer las patatas.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT24H45M\">24:45<\/time><span>Ligar con aceite, ajustar y servir.<\/span><\/li><\/ol><p class=\"gj-rail-sum\"><strong>La receta en breve.<\/strong> El bacalao salado se desala durante veinticuatro horas con tres aguas fr\u00edas. Despu\u00e9s se cuece suavemente con laurel, se limpia de piel y espinas y se separa en lascas. Las patatas se cuecen en parte del mismo l\u00edquido y se aplastan calientes. Pescado y patata se trabajan a mano con aceite de oliva a\u00f1adido poco a poco, ajo, perejil y pimienta. Unas cucharadas del l\u00edquido de cocci\u00f3n ajustan la consistencia y aportan gelatina. La mezcla queda blanca, brillante y extensible, pero conserva fibras visibles de bacalao. Se sirve tibia o a temperatura ambiente con pan tostado y no suele necesitar sal adicional.<\/p><\/aside>\n  <section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-es-bakalar-na-bijelo\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span><h3 id=\"recipe-ingredients-es-bakalar-na-bijelo\">Ingredientes<\/h3><\/div><div class=\"gj-ing-grid\"><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredients-1-es-bakalar-na-bijelo\"><h4 id=\"recipe-ingredients-1-es-bakalar-na-bijelo\">Para el bacalao y las patatas<\/h4><ul><li><strong>600 g de bacalao salado seco, con piel y espinas<\/strong><\/li><li><strong>700 g de patatas harinosas peladas<\/strong><\/li><li><strong>2 hojas de laurel<\/strong><\/li><li><strong>3 l de agua fr\u00eda para cocer, m\u00e1s la necesaria para desalar<\/strong><\/li><\/ul><\/section><\/div><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredients-2-es-bakalar-na-bijelo\"><h4 id=\"recipe-ingredients-2-es-bakalar-na-bijelo\">Para ligar y servir<\/h4><ul><li><strong>180 ml de aceite de oliva virgen extra suave<\/strong><\/li><li><strong>3 dientes de ajo muy picados<\/strong><\/li><li><strong>20 g de perejil picado<\/strong><\/li><li><strong>2 g de pimienta negra o blanca<\/strong><\/li><li><strong>Hasta 150 ml del l\u00edquido de cocci\u00f3n<\/strong><\/li><li><strong>300 g de pan r\u00fastico para tostar<\/strong><\/li><\/ul><\/section><aside class=\"gj-ing-note\"><strong>Al\u00e9rgenos y sustituciones.<\/strong> Contiene pescado y gluten. El pan puede sustituirse por una alternativa sin gluten. El aceite debe ser suave; uno muy amargo domina el bacalao. No se recomienda sustituir la patata por pur\u00e9 instant\u00e1neo.<\/aside><\/div><\/div><\/section>\n  <section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-es-bakalar-na-bijelo\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span><h3 id=\"recipe-method-es-bakalar-na-bijelo\">Desalado, cocci\u00f3n y ligado a mano<\/h3><\/div><h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Desalado<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Cortar y cubrir<\/p><p class=\"gj-step-x\">Cortar el bacalao en piezas de tama\u00f1o parecido, colocarlo con la piel hacia arriba en un recipiente y cubrir con abundante agua fr\u00eda. Refrigerar.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Cambiar el agua<\/p><p class=\"gj-step-x\">Cambiar el agua a las 8 y 16 horas. A las 24 horas, probar una peque\u00f1a l\u00e1mina cocida; prolongar hasta 36 horas si el centro sigue excesivamente salado.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Cocci\u00f3n y limpieza<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Cocer el bacalao<\/p><p class=\"gj-step-x\">Cubrir el bacalao desalado con agua fr\u00eda, a\u00f1adir laurel y calentar hasta un hervor muy suave. Cocer 10\u201312 minutos.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Limpiar las lascas<\/p><p class=\"gj-step-x\">Retirar el pescado, reservar el l\u00edquido y, cuando pueda manipularse, quitar piel y todas las espinas. Separar la carne en lascas grandes.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Cocer las patatas<\/p><p class=\"gj-step-x\">Cocer las patatas en parte del l\u00edquido reservado durante 18\u201322 minutos. Escurrir bien y aplastar mientras est\u00e1n calientes.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">03<\/span> Ligado y servicio<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Trabajar a mano<\/p><p class=\"gj-step-x\">Mezclar patata y bacalao con una cuchara fuerte. A\u00f1adir el aceite en hilo, trabajando la mezcla durante 8\u201310 minutos.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">A\u00f1adir aromas<\/p><p class=\"gj-step-x\">Incorporar ajo, perejil y pimienta. Ajustar con el l\u00edquido de cocci\u00f3n, una cucharada cada vez. <span class=\"gj-cue\">La mezcla debe sostener la marca de la cuchara y mostrar fibras de pescado.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Reposar y servir<\/p><p class=\"gj-step-x\">Dejar reposar 10 minutos. Tostar el pan y servir el bakalar tibio o a temperatura ambiente.<\/p><\/div><\/li><\/ol><\/section>\n  <section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-es-bakalar-na-bijelo\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span><h3 id=\"recipe-practical-es-bakalar-na-bijelo\">Servicio, conservaci\u00f3n y ajustes pr\u00e1cticos<\/h3><\/div><div class=\"gj-info-grid\">\n      <section class=\"gj-info-card\"><h4>Servicio y acompa\u00f1amientos<\/h4><p>Se sirve en un cuenco ancho con pan tostado, aceitunas y, si se desea, hojas de achicoria o r\u00facula. Una raci\u00f3n peque\u00f1a funciona como entrante; una mayor puede formar parte de una mesa de vigilia. El untable se atempera antes de servir.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>Conservaci\u00f3n y recalentado<\/h4><p>Se refrigera en un recipiente cerrado hasta 2 d\u00edas a 4 \u00b0C o menos. Para servir, puede dejarse 20 minutos fuera del fr\u00edo o calentarse muy suavemente al ba\u00f1o mar\u00eda. No se recalienta repetidas veces. La congelaci\u00f3n vuelve granulosa la patata y no se recomienda.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>Cuatro variaciones viables<\/h4><ul><li>Reducir la patata a 500 g para un untable con mayor presencia de pescado.<\/li><li>Escaldar el ajo 30 segundos para un sabor m\u00e1s suave.<\/li><li>A\u00f1adir 20 ml de zumo de lim\u00f3n al final para una acidez discreta.<\/li><li>Sustituir una cuarta parte del aceite de oliva por aceite de girasol para un perfil menos amargo.<\/li><\/ul><\/section>\n      <section class=\"gj-info-card\"><h4>Tres notas de cocina<\/h4><ol><li>El desalado se realiza siempre en el frigor\u00edfico.<\/li><li>El l\u00edquido de cocci\u00f3n se a\u00f1ade poco a poco; la patata espesar\u00e1 al enfriar.<\/li><li>La mezcla se trabaja a mano para conservar las fibras del bacalao.<\/li><\/ol><\/section>\n      <section class=\"gj-info-card gj-info-card--wide\"><h4>Equipo necesario<\/h4><ul><li>Recipiente grande para el desalado<\/li><li>Olla amplia<\/li><li>Pinzas para espinas<\/li><li>Prensapatatas o tenedor<\/li><li>Cuchara de madera fuerte<\/li><li>Tostador o sart\u00e9n para el pan<\/li><\/ul><\/section><\/div><\/section>\n  <section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-es-bakalar-na-bijelo\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span><h3 id=\"recipe-nutrition-es-bakalar-na-bijelo\">Valores nutricionales por raci\u00f3n<\/h3><\/div><dl class=\"gj-nutri-row\">\n      <div><dt>Calor\u00edas<\/dt><dd>\u2248 430 kcal<\/dd><\/div><div><dt>Carbohidratos<\/dt><dd>\u2248 32 g<\/dd><\/div><div><dt>Prote\u00ednas<\/dt><dd>\u2248 31 g<\/dd><\/div><div><dt>Grasas<\/dt><dd>\u2248 20 g<\/dd><\/div><div><dt>Fibra<\/dt><dd>\u2248 4 g<\/dd><\/div><div><dt>Sodio<\/dt><dd>\u2248 820 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><strong>Raci\u00f3n:<\/strong> 180 g de untable con 50 g de pan. <strong>Al\u00e9rgenos principales:<\/strong> pescado y gluten. Los valores son una estimaci\u00f3n aproximada basada en referencias est\u00e1ndar; pueden variar seg\u00fan marcas, recortes, absorci\u00f3n de aceite, desalado y tama\u00f1o final de la porci\u00f3n.<\/p><\/section>\n  <footer class=\"gj-close\"><p class=\"gj-close-kicker\">Resultado final<\/p><p class=\"gj-close-quote\">Blanco, fibroso y brillante: el bacalao conserva su presencia mientras la patata y el aceite forman el cuerpo.<\/p><p class=\"gj-close-copy\">La calidad final se decide antes de mezclar: un desalado completo y una cocci\u00f3n suave dejan el pescado listo para ligarse sin exceso de sal ni sequedad. 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