{"id":3769,"date":"2026-07-25T12:44:20","date_gmt":"2026-07-25T12:44:20","guid":{"rendered":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/bakalar-na-crveno-croate\/"},"modified":"2026-07-25T12:44:20","modified_gmt":"2026-07-25T12:44:20","slug":"bakalar-na-crveno-croate","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/bakalar-na-crveno-croate\/","title":{"rendered":"Bakalar na crveno croate"},"content":{"rendered":"\n<style>\n#recipe-fr-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew{--gj-bg:#f3f0e9;--gj-surface:#fffdf9;--gj-soft:#f8f4ec;--gj-ink:#1b211f;--gj-ink-soft:#3d4642;--gj-muted:#6a726e;--gj-gold:#a86f20;--gj-gold-deep:#7f5014;--gj-gold-soft:#efe1c5;--gj-night:#22302d;--gj-night-deep:#17211f;--gj-line:rgba(34,48,45,.12);--gj-line-strong:rgba(34,48,45,.2);--gj-radius-sm:12px;--gj-radius:18px;--gj-radius-lg:26px;--gj-shadow-sm:0 10px 30px 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.gj-rail,#recipe-fr-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew .gj-close{break-inside:avoid;box-shadow:none}#recipe-fr-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew .gj-rail,#recipe-fr-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew .gj-close{background:#fff;color:#000;border:1px solid #999}#recipe-fr-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew .gj-rail *,#recipe-fr-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew .gj-close *{color:#111!important}#recipe-fr-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:12px;color:#666;font-size:9pt}}\n<\/style>\n<section id=\"recipe-fr-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew\" lang=\"fr\" aria-labelledby=\"recipe-title-fr-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew\">\n<header class=\"gj-masthead\">\n<p class=\"gj-eyebrow\">Dalmatie \u00b7 Morue sal\u00e9e \u00b7 Rago\u00fbt rouge<\/p>\n<h2 class=\"gj-title\" id=\"recipe-title-fr-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew\"><span class=\"gj-title-main\"><b>Bakalar na crveno<\/b> de morue, tomate et pommes de terre<\/span> <span class=\"gj-title-accent gj-serif\">mijot\u00e9 sans remuer la cocotte<\/span><\/h2>\n<p class=\"gj-sub\">La morue dessal\u00e9e mijote entre des couches de pommes de terre, d\u2019oignon et de tomate ; la cocotte est secou\u00e9e plut\u00f4t que remu\u00e9e pour garder les morceaux entiers.<\/p>\n<ul class=\"gj-meta\" aria-label=\"Informations principales sur la recette\"><li>Cat\u00e9gorie : <strong>Plat principal<\/strong><\/li><li>Cuisine : <strong>Croate, Dalmatie<\/strong><\/li><li>M\u00e9thode : <strong>Mijotage en couches<\/strong><\/li><li>Difficult\u00e9 : <strong>Interm\u00e9diaire<\/strong><\/li><\/ul>\n<\/header>\n<dl class=\"gj-facts\" aria-label=\"Dur\u00e9es, quantit\u00e9 et calories\"><div class=\"gj-fact\"><dt>Quantit\u00e9<\/dt><dd>6 portions<\/dd><\/div><div class=\"gj-fact\"><dt>Pr\u00e9paration<\/dt><dd>35 min<\/dd><\/div><div class=\"gj-fact\"><dt>Cuisson<\/dt><dd>1 h 30<\/dd><\/div><div class=\"gj-fact\"><dt>Repos<\/dt><dd>36 h de dessalage<\/dd><\/div><div class=\"gj-fact\"><dt>Total<\/dt><dd>38 h 05<\/dd><\/div><div class=\"gj-fact\"><dt>Par portion<\/dt><dd>\u2248 560 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-Crveno-\u2014-Croatian-Tomato-Cod-and-Potato-Stew-3.webp\" alt=\"Bakalar na crveno dans un bol avec morue, pommes de terre et sauce tomate, accompagn\u00e9 de pain et d\u2019un verre d\u2019eau\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>La sauce rouge nappe les pommes de terre sans devenir une pur\u00e9e, et les grandes lamelles de morue gardent leur forme.<\/figcaption><\/figure>\n<section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-fr-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span><h3 id=\"recipe-origin-fr-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew\">Dessalage pr\u00e9cis, montage en couches et cuisson sans cuill\u00e8re<\/h3><\/div><div class=\"gj-intro-grid\">\n<div class=\"gj-copy-col\">\n<p class=\"gj-dropcap\">Bakalar na crveno est la version \u00ab rouge \u00bb des pr\u00e9parations croates de morue sal\u00e9e. La tomate lui donne sa couleur, tandis que la pomme de terre transforme le jus en rago\u00fbt complet. Le plat appartient au r\u00e9pertoire c\u00f4tier et appara\u00eet volontiers pendant les repas d\u2019hiver et les p\u00e9riodes o\u00f9 le poisson remplace la viande. Il ne ressemble pas \u00e0 une soupe de poisson liquide. Les pommes de terre \u00e9paississent la sauce, la morue reste en morceaux visibles et le vin blanc apporte une acidit\u00e9 discr\u00e8te derri\u00e8re la tomate.<\/p>\n<blockquote class=\"gj-pull\">La cocotte se secoue par les poign\u00e9es : ce geste r\u00e9partit la sauce sans briser les pommes de terre ni les lamelles de morue.<\/blockquote>\n<p>Comme pour toute recette \u00e0 base de morue sal\u00e9e, le dessalage d\u00e9cide du r\u00e9sultat. Les morceaux passent trente-six heures au r\u00e9frig\u00e9rateur dans beaucoup d\u2019eau froide, renouvel\u00e9e quatre fois. Un morceau tr\u00e8s \u00e9pais peut demander quarante-huit heures. Apr\u00e8s le dernier rin\u00e7age, la morue est poch\u00e9e bri\u00e8vement pour faciliter le retrait de la peau et des ar\u00eates. Cette eau de cuisson, filtr\u00e9e, peut servir dans la cocotte, mais elle doit \u00eatre go\u00fbt\u00e9e : si elle reste trop sal\u00e9e, de l\u2019eau douce la remplace en partie.<\/p>\n<p>L\u2019oignon cuit lentement dans l\u2019huile d\u2019olive jusqu\u2019\u00e0 devenir translucide. L\u2019ail, le concentr\u00e9 de tomate et la tomate concass\u00e9e forment ensuite une base rouge qui r\u00e9duit quelques minutes. Le vin blanc perd son odeur brute avant l\u2019ajout du liquide. Les pommes de terre sont coup\u00e9es en rondelles \u00e9paisses ou choisies petites et laiss\u00e9es enti\u00e8res selon leur taille. Le montage alterne pommes de terre, morceaux de morue et sauce. Le laurier se glisse au milieu afin que son parfum se diffuse dans toute la cocotte.<\/p>\n<\/div>\n<div class=\"gj-copy-col\">\n<p>Une fois la cuisson commenc\u00e9e, la cuill\u00e8re n\u2019entre plus dans le rago\u00fbt. Les pommes de terre lib\u00e8rent de l\u2019amidon et deviennent fragiles ; remuer les casserait et r\u00e9duirait la morue en fibres. La cocotte est saisie par les poign\u00e9es et secou\u00e9e doucement d\u2019avant en arri\u00e8re toutes les quinze minutes. Le liquide doit fr\u00e9mir, non bouillir fortement. Une chaleur trop haute \u00e9vapore la sauce avant la cuisson des pommes de terre et durcit les parties maigres du poisson. Un couvercle entrouvert limite la perte de vapeur pendant la premi\u00e8re heure.<\/p>\n<p>La sauce atteint sa bonne consistance lorsque les pommes de terre se percent facilement et qu\u2019une fine couche rouge reste sur leur surface. Le poisson doit atteindre au moins 63 \u00b0C et s\u2019effeuiller sous la fourchette. Le persil est ajout\u00e9 dans les derni\u00e8res minutes. Le sel se d\u00e9cide seulement apr\u00e8s cuisson, puisque la morue, son eau de pochage et le concentr\u00e9 peuvent suffire. Si la tomate semble trop vive, une pomme de terre \u00e9cras\u00e9e dans un peu de sauce adoucit et \u00e9paissit sans sucre ajout\u00e9.<\/p>\n<p>Le rago\u00fbt repose dix minutes hors du feu avant le service. Ce court temps permet \u00e0 la sauce de se stabiliser autour des morceaux. Le pain rustique recueille le jus, mais une salade verte ou du chou cru acidul\u00e9 peut remplacer une partie de cet accompagnement. Le plat supporte mieux le r\u00e9chauffage que le bakalar blanc, \u00e0 condition de rester \u00e0 feu doux et de ne pas \u00eatre remu\u00e9. Le lendemain, les saveurs sont plus fondues, tandis que les pommes de terre ont absorb\u00e9 davantage de sauce et demandent parfois un peu d\u2019eau.<\/p>\n<\/div>\n<\/div><\/section>\n<aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-fr-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew\"><div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">Du dessalage \u00e0 la sauce rouge stabilis\u00e9e<\/p><h3 id=\"recipe-timeline-fr-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew\">Rythme du rago\u00fbt<\/h3><\/div><p class=\"gj-rail-total\">Actif : 2 h 05 \u00b7 Dessalage : 36 h<\/p><\/div><ol class=\"gj-rail-track\">\n<li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Rincer la morue et commencer le dessalage au froid.<\/span><\/li>\n<li class=\"gj-rail-stop\"><time datetime=\"PT36H\">36:00<\/time><span>Pocher bri\u00e8vement, retirer peau et ar\u00eates, filtrer le liquide.<\/span><\/li>\n<li class=\"gj-rail-stop\"><time datetime=\"PT36H35M\">36:35<\/time><span>Pr\u00e9parer la base tomate et monter les couches.<\/span><\/li>\n<li class=\"gj-rail-stop\"><time datetime=\"PT38H5M\">38:05<\/time><span>V\u00e9rifier pommes de terre et morue, reposer puis servir.<\/span><\/li>\n<\/ol><p class=\"gj-rail-sum\"><strong>Recette en bref.<\/strong> La morue sal\u00e9e est dessal\u00e9e trente-six heures au r\u00e9frig\u00e9rateur, puis poch\u00e9e bri\u00e8vement afin de retirer peau et ar\u00eates. Une base d\u2019oignon, ail, tomate, concentr\u00e9 et vin blanc r\u00e9duit dans l\u2019huile d\u2019olive. Les pommes de terre et les morceaux de morue sont dispos\u00e9s en couches, couverts de sauce et de liquide puis mijot\u00e9s quatre-vingt-dix minutes avec le laurier. La cocotte se secoue par les poign\u00e9es ; une cuill\u00e8re briserait les pommes de terre et le poisson. Le persil termine le plat, qui repose dix minutes avant d\u2019\u00eatre servi avec du pain.<\/p><\/aside>\n<section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-fr-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span><h3 id=\"recipe-ingredients-fr-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew\">Ingr\u00e9dients<\/h3><\/div><div class=\"gj-ing-grid\">\n<div class=\"gj-ing-col\">\n<section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-fr-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew-pour-le-ragout-rouge\"><h4 id=\"recipe-ing-fr-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew-pour-le-ragout-rouge\">Pour le rago\u00fbt rouge<\/h4><ul>\n<li><strong>600 g de morue s\u00e9ch\u00e9e et sal\u00e9e<\/strong><em>Dessal\u00e9e 36 heures au r\u00e9frig\u00e9rateur.<\/em><\/li>\n<li><strong>1 kg de pommes de terre \u00e0 chair ferme<\/strong><\/li>\n<li><strong>800 g de tomates concass\u00e9es en conserve<\/strong><\/li>\n<li><strong>300 g d\u2019oignon \u00e9minc\u00e9<\/strong><\/li>\n<li><strong>4 gousses d\u2019ail hach\u00e9es<\/strong><\/li>\n<li><strong>100 ml d\u2019huile d\u2019olive<\/strong><\/li>\n<li><strong>150 ml de vin blanc sec<\/strong><\/li>\n<li><strong>30 g de concentr\u00e9 de tomate<\/strong><\/li>\n<li><strong>600 ml d\u2019eau ou d\u2019eau de pochage filtr\u00e9e<\/strong><\/li>\n<li><strong>2 feuilles de laurier<\/strong><\/li>\n<li><strong>20 g de persil plat hach\u00e9<\/strong><\/li>\n<li><strong>1 g de poivre noir<\/strong><\/li>\n<li><strong>300 g de pain rustique<\/strong><\/li>\n<li><strong>Sel fin, seulement apr\u00e8s d\u00e9gustation<\/strong><\/li>\n<\/ul><\/section>\n<\/div>\n<div class=\"gj-ing-col\">\n<aside class=\"gj-ing-note\"><strong>Allerg\u00e8nes et pr\u00e9cautions.<\/strong> La recette contient poisson, gluten avec le pain et sulfites dans le vin. Un pain sans gluten convient ; le sodium varie selon le dessalage de la morue.<\/aside>\n<\/div>\n<\/div><\/section>\n<section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-fr-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span><h3 id=\"recipe-method-fr-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew\">Pr\u00e9paration, \u00e9tape par \u00e9tape<\/h3><\/div>\n<h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Dessalage et pr\u00e9paration du poisson<\/h4><ol class=\"gj-steps\">\n<li><div><p class=\"gj-step-t\">Dessalez la morue<\/p><p class=\"gj-step-x\">Rincez, couvrez d\u2019eau froide et r\u00e9frig\u00e9rez 36 heures en changeant l\u2019eau quatre fois.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Pochez bri\u00e8vement<\/p><p class=\"gj-step-x\">Couvrez d\u2019eau neuve, fr\u00e9missez 12 \u00e0 15 minutes, puis retirez la morue. Filtrez 600 ml de liquide et go\u00fbtez sa salinit\u00e9.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Nettoyez et portionnez<\/p><p class=\"gj-step-x\">Retirez peau et ar\u00eates. Divisez la chair en gros morceaux afin qu\u2019elle garde sa forme pendant le mijotage.<\/p><\/div><\/li>\n<\/ol>\n<h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Montage et mijotage rouge<\/h4><ol class=\"gj-steps\">\n<li><div><p class=\"gj-step-t\">Pr\u00e9parez la base tomate<\/p><p class=\"gj-step-x\">Faites cuire l\u2019oignon dans l\u2019huile 10 minutes. Ajoutez ail et concentr\u00e9 1 minute, puis tomates et vin ; r\u00e9duisez 8 minutes.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Montez les couches<\/p><p class=\"gj-step-x\">Disposez la moiti\u00e9 des pommes de terre, la moiti\u00e9 de la morue et la moiti\u00e9 de la sauce. R\u00e9p\u00e9tez, ajoutez laurier, poivre et liquide.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Mijotez sans remuer<\/p><p class=\"gj-step-x\">Couvrez partiellement et fr\u00e9missez 75 \u00e0 90 minutes. Secouez doucement la cocotte toutes les 15 minutes. <span class=\"gj-cue\">Les pommes de terre doivent \u00eatre tendres et la morue atteindre 63 \u00b0C.<\/span><\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Terminez et reposez<\/p><p class=\"gj-step-x\">Ajoutez le persil pendant les 5 derni\u00e8res minutes. Go\u00fbtez avant de saler, retirez du feu et laissez reposer 10 minutes.<\/p><\/div><\/li>\n<\/ol>\n<\/section>\n<section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-fr-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span><h3 id=\"recipe-practical-fr-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew\">Service, conservation et adaptations<\/h3><\/div><div class=\"gj-info-grid\">\n<section class=\"gj-info-card\"><h4>Service et accords<\/h4><p>Servez dans des assiettes creuses avec des morceaux entiers de morue et de pomme de terre. Le pain rustique recueille la sauce. Une salade verte au vinaigre peut apporter un contraste frais.<\/p><\/section>\n<section class=\"gj-info-card\"><h4>Conservation et r\u00e9chauffage<\/h4><p>Refroidissez rapidement et r\u00e9frig\u00e9rez 3 jours au maximum. R\u00e9chauffez \u00e0 feu doux jusqu\u2019\u00e0 74 \u00b0C en secouant la casserole plut\u00f4t qu\u2019en remuant. Le rago\u00fbt se cong\u00e8le 1 mois, mais les pommes de terre deviennent plus farineuses.<\/p><\/section>\n<section class=\"gj-info-card\"><h4>Quatre variantes r\u00e9alisables<\/h4><ul><li>Ajouter 100 g d\u2019olives noires d\u00e9noyaut\u00e9es pendant les 15 derni\u00e8res minutes.<\/li><li>Remplacer 300 g de pommes de terre par des pois chiches cuits.<\/li><li>Employer 100 ml de bouillon de poisson sans sel \u00e0 la place d\u2019une partie du vin.<\/li><li>Ajouter une pinc\u00e9e de piment sec avec l\u2019ail pour une chaleur l\u00e9g\u00e8re.<\/li><\/ul><\/section>\n<section class=\"gj-info-card\"><h4>Trois observations de cuisine<\/h4><ol><li>Go\u00fbtez l\u2019eau de pochage avant de l\u2019employer dans la sauce.<\/li><li>Les rondelles de pomme de terre \u00e9paisses r\u00e9sistent mieux \u00e0 la longue cuisson.<\/li><li>Secouer la cocotte r\u00e9partit l\u2019amidon sans fragmenter le poisson.<\/li><\/ol><\/section>\n<section class=\"gj-info-card gj-info-card--wide\"><h4>Mat\u00e9riel n\u00e9cessaire<\/h4><ul><li>Grand r\u00e9cipient pour le dessalage<\/li><li>Casserole pour le pochage<\/li><li>Cocotte large avec couvercle<\/li><li>Passoire fine<\/li><li>Pince \u00e0 ar\u00eates<\/li><\/ul><\/section>\n<\/div><\/section>\n<section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-fr-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span><h3 id=\"recipe-nutrition-fr-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew\">Valeurs nutritionnelles par portion<\/h3><\/div><dl class=\"gj-nutri-row\"><div><dt>Calories<\/dt><dd>\u2248 560 kcal<\/dd><\/div><div><dt>Glucides<\/dt><dd>\u2248 58 g<\/dd><\/div><div><dt>Prot\u00e9ines<\/dt><dd>\u2248 39 g<\/dd><\/div><div><dt>Lipides<\/dt><dd>\u2248 18 g<\/dd><\/div><div><dt>Fibres<\/dt><dd>\u2248 8 g<\/dd><\/div><div><dt>Sodium<\/dt><dd>\u2248 900 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><strong>Portion :<\/strong> 1 assiette creuse avec pain. <strong>Allerg\u00e8nes principaux :<\/strong> poisson, gluten et sulfites. Estimation fond\u00e9e sur des valeurs de composition courantes ; le r\u00e9sultat r\u00e9el varie selon les marques, le dessalage, le parage, l\u2019absorption d\u2019huile et le partage des portions.<\/p><\/section>\n<footer class=\"gj-close\"><p class=\"gj-close-kicker\">Une sauce rouge tenue<\/p><p class=\"gj-close-quote\">Les pommes de terre \u00e9paississent le jus pendant que la morue reste en grandes lamelles sous la tomate.<\/p><p class=\"gj-close-copy\">La patience du dessalage et le geste de secouer la cocotte prot\u00e8gent toute la structure du plat. La sauce gagne en densit\u00e9 sans r\u00e9duire le poisson en miettes.<\/p><\/footer><\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-fr-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Bakalar na crveno de morue, tomate et pommes de terre mijot\u00e9 sans remuer la cocotte\",\n  \"description\": \"La morue dessal\u00e9e mijote entre des couches de pommes de terre, d\u2019oignon et de tomate ; la cocotte est secou\u00e9e plut\u00f4t que remu\u00e9e pour garder les morceaux entiers.\",\n  \"inLanguage\": \"fr\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Bakalar-na-Crveno-\u2014-Croatian-Tomato-Cod-and-Potato-Stew-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Bakalar-na-Crveno-\u2014-Croatian-Tomato-Cod-and-Potato-Stew-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Bakalar-na-Crveno-\u2014-Croatian-Tomato-Cod-and-Potato-Stew-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\": \"Croate, Dalmatie\",\n  \"recipeCategory\": \"Plat principal\",\n  \"cookingMethod\": \"Mijotage en couches\",\n  \"keywords\": \"bakalar na crveno, rago\u00fbt croate de morue, morue tomate pommes de terre, bakalar rouge dalmate\",\n  \"prepTime\": \"PT35M\",\n  \"cookTime\": \"PT1H30M\",\n  \"totalTime\": \"PT38H5M\",\n  \"recipeYield\": \"6 portions\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"560 kcal\",\n    \"carbohydrateContent\": \"58 g\",\n    \"proteinContent\": \"39 g\",\n    \"fatContent\": \"18 g\",\n    \"fiberContent\": \"8 g\",\n    \"sodiumContent\": \"900 mg\",\n    \"servingSize\": \"1 assiette creuse avec pain\"\n  },\n  \"recipeIngredient\": [\n    \"600 g de morue s\u00e9ch\u00e9e et sal\u00e9e\",\n    \"1 kg de pommes de terre \u00e0 chair ferme\",\n    \"800 g de tomates concass\u00e9es en conserve\",\n    \"300 g d\u2019oignon \u00e9minc\u00e9\",\n    \"4 gousses d\u2019ail hach\u00e9es\",\n    \"100 ml d\u2019huile d\u2019olive\",\n    \"150 ml de vin blanc sec\",\n    \"30 g de concentr\u00e9 de tomate\",\n    \"600 ml d\u2019eau ou d\u2019eau de pochage filtr\u00e9e\",\n    \"2 feuilles de laurier\",\n    \"20 g de persil plat hach\u00e9\",\n    \"1 g de poivre noir\",\n    \"300 g de pain rustique\",\n    \"Sel fin, seulement apr\u00e8s d\u00e9gustation\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Dessalage et pr\u00e9paration du poisson\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Dessalez la morue\",\n          \"text\": \"Rincez, couvrez d\u2019eau froide et r\u00e9frig\u00e9rez 36 heures en changeant l\u2019eau quatre fois.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Pochez bri\u00e8vement\",\n          \"text\": \"Couvrez d\u2019eau neuve, fr\u00e9missez 12 \u00e0 15 minutes, puis retirez la morue. 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