{"id":3760,"date":"2026-07-25T12:52:33","date_gmt":"2026-07-25T12:52:33","guid":{"rendered":"https:\/\/travelshelper.com\/it\/mondo-della-gastronomia\/piatti-nazionali-croati\/bakalar-na-crveno-croato\/"},"modified":"2026-07-25T12:52:33","modified_gmt":"2026-07-25T12:52:33","slug":"bakalar-na-crveno-croato","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/it\/mondo-della-gastronomia\/piatti-nazionali-croati\/bakalar-na-crveno-croato\/","title":{"rendered":"Bakalar na crveno croato"},"content":{"rendered":"\n<style>\n#recipe-it-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew{--gj-bg:#f3f0e9;--gj-surface:#fffdf9;--gj-soft:#f8f4ec;--gj-ink:#1b211f;--gj-ink2:#3d4642;--gj-muted:#6a726e;--gj-gold:#a86f20;--gj-gold2:#7f5014;--gj-goldsoft:#efe1c5;--gj-night:#22302d;--gj-night2:#17211f;--gj-line:rgba(34,48,45,.12);--gj-line2:rgba(34,48,45,.2);--gj-radius:18px;--gj-radius-lg:26px;--gj-shadow:0 24px 70px rgba(34,48,45,.12);--gj-serif:\"Iowan Old Style\",\"Palatino 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.gj-steps>li,#recipe-it-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew .gj-pull,#recipe-it-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew .gj-rail,#recipe-it-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew .gj-close{break-inside:avoid;box-shadow:none}#recipe-it-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew .gj-rail,#recipe-it-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew .gj-close{background:#fff;color:#000;border:1px solid #999}#recipe-it-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew .gj-rail *,#recipe-it-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew .gj-close *{color:#111!important}#recipe-it-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-it-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew\" lang=\"it\" aria-labelledby=\"recipe-title-it-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew\">\n<header class=\"gj-masthead\">\n<p class=\"gj-eyebrow\">Cucina croata adriatica \u00b7 Stufato di baccal\u00e0 \u00b7 Ricetta<\/p>\n<h2 class=\"gj-title\" id=\"recipe-title-it-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew\"><span class=\"gj-title-main\"><b>Bakalar na crveno<\/b> con pomodoro e patate<\/span><span class=\"gj-title-accent gj-serif\">stufato al vino bianco e alloro<\/span><\/h2>\n<p class=\"gj-sub\">Baccal\u00e0 dissalato cotto con cipolla, pomodoro, patate, vino bianco, aglio e alloro fino a un fondo rosso denso ma ancora succoso.<\/p>\n<ul class=\"gj-meta\" aria-label=\"Informazioni principali sulla ricetta\"><li>Portata: <strong>Piatto principale<\/strong><\/li><li>Cucina: <strong>Croata adriatica<\/strong><\/li><li>Metodo: <strong>Ammollo e stufatura<\/strong><\/li><li>Difficolt\u00e0: <strong>Media<\/strong><\/li><\/ul>\n<\/header>\n<dl class=\"gj-facts\" aria-label=\"Tempi, quantit\u00e0 e calorie\"><div class=\"gj-fact\"><dt>Quantit\u00e0<\/dt><dd>6 porzioni<\/dd><\/div><div class=\"gj-fact\"><dt>Preparazione<\/dt><dd>30 min<\/dd><\/div><div class=\"gj-fact\"><dt>Cottura<\/dt><dd>1 ora<\/dd><\/div><div class=\"gj-fact\"><dt>Ammollo<\/dt><dd>48 ore<\/dd><\/div><div class=\"gj-fact\"><dt>Totale<\/dt><dd>49 h 30 min<\/dd><\/div><div class=\"gj-fact\"><dt>Per porzione<\/dt><dd>\u2248 590 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=\"Tegame di bakalar na crveno con baccal\u00e0, patate e pomodoro su tavola rustica con pane e vino bianco\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>Bakalar na crveno con grandi lamelle di baccal\u00e0, patate tenere e fondo al pomodoro.<\/figcaption><\/figure>\n<section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-it-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-it-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew\">La versione rossa del baccal\u00e0 croato tra dissalazione e cottura in pentola<\/h3><\/div><div class=\"gj-intro-grid\"><div class=\"gj-copy-col\"><p class=\"gj-dropcap\">Il bakalar na crveno \u00e8 la versione al pomodoro del baccal\u00e0 preparato lungo la costa croata. Rispetto al bakalar na bijelo, che viene montato con patate e olio, questa ricetta rimane uno stufato riconoscibile: pezzi di pesce, patate e cipolla cuociono in un fondo rosso profumato con vino bianco, aglio e alloro. Compare spesso nei pasti di magro e nelle occasioni festive, ma la struttura \u00e8 quella di una pietanza domestica da pentola, pensata per essere servita con pane e condivisa quando il fondo ha avuto tempo di riposare.<\/p><p>Il lavoro pi\u00f9 lungo precede il fuoco. Il baccal\u00e0 secco viene sciacquato e immerso in acqua fredda per quarantotto ore in frigorifero, con cambi regolari. Pezzi pi\u00f9 spessi possono richiedere un intervallo ulteriore. Un piccolo assaggio dopo una breve bollitura indica la salinit\u00e0 reale meglio dell\u2019aspetto. La dissalazione deve ridurre il sale senza rendere la polpa insipida; una parte della sapidit\u00e0 rimasta sosterr\u00e0 patate e pomodoro. Il sale aggiunto nella pentola viene quindi rimandato alla fine.<\/p><blockquote class=\"gj-pull\">Le patate iniziano prima del baccal\u00e0: pochi minuti di differenza conservano insieme ortaggi teneri e grandi lamelle di pesce.<\/blockquote><p>La cipolla cuoce lentamente nell\u2019olio finch\u00e9 diventa morbida e appena dorata. Aglio e paprika entrano per pochi secondi, lontano da una fiamma eccessiva che potrebbe rendere amara la spezia. Il vino bianco scioglie il fondo e perde il profilo alcolico prima dell\u2019aggiunta del pomodoro. Pelati schiacciati a mano o una passata non troppo fine danno una salsa rustica. Una foglia di alloro e pepe nero completano il profilo senza trasformare il piatto in un sugo carico di erbe.<\/p><\/div><div class=\"gj-copy-col\"><p>Le patate vengono tagliate in pezzi uniformi di circa quattro centimetri e iniziano a cuocere nel pomodoro diluito con acqua. Il baccal\u00e0 entra dopo dieci minuti, quando gli ortaggi sono ancora sodi. Questa sequenza protegge la polpa, che altrimenti si sfalderebbe prima che le patate siano tenere. La pentola viene mossa con piccoli scuotimenti invece di essere mescolata spesso. I pezzi di pesce restano interi e una parte dell\u2019amido delle patate lega il fondo in modo naturale.<\/p><p>La cottura termina quando le patate cedono alla punta di un coltello e il baccal\u00e0 si separa in grandi lamelle. Il pesce deve raggiungere almeno 63 \u00b0C al centro; una temperatura pi\u00f9 alta non \u00e8 necessaria e pu\u00f2 asciugarlo. Il fondo resta abbastanza fluido da essere raccolto con il pane, ma non acquoso. Se appare troppo largo, il coperchio viene tolto per gli ultimi cinque minuti. Se si restringe prima che le patate siano pronte, entra poca acqua calda, mai fredda.<\/p><p>Dieci minuti di riposo permettono ai sapori di assestarsi e al fondo di diventare pi\u00f9 uniforme. Prezzemolo fresco e un filo d\u2019olio vengono aggiunti fuori dal fuoco. Il pane tostato accompagna la salsa e rende la porzione completa. Il giorno successivo lo stufato risulta spesso pi\u00f9 armonico, ma il riscaldamento deve essere dolce per non rompere il baccal\u00e0. Il risultato corretto mostra rosso mattone, patate integre e pezzi chiari di pesce ben visibili, senza una copertura eccessiva di pomodoro o una consistenza simile a una zuppa. Un mestolo largo aiuta a sollevare ogni porzione dal basso, raccogliendo insieme salsa, patate e pesce senza spezzare le lamelle.<\/p><\/div><\/div><\/section>\n<aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-it-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew\"><div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">Dall\u2019ammollo al fondo rosso stabile<\/p><h3 id=\"recipe-timeline-it-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew\">Ritmo di preparazione<\/h3><\/div><p class=\"gj-rail-total\">Attivo: 1 h 30 min \u00b7 Ammollo: 48 h<\/p><\/div><ol class=\"gj-rail-track\"><li class=\"gj-rail-stop\"><time datetime=\"P0D\">Giorno 1<\/time><span>Baccal\u00e0 in acqua fredda e primo cambio.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"P1D\">Giorno 2<\/time><span>Altri cambi e assaggio di controllo.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"P2D\">48:00<\/time><span>Soffritto, vino, pomodoro e patate in pentola.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT49H20M\">49:20<\/time><span>Baccal\u00e0 cotto, riposo e finitura al prezzemolo.<\/span><\/li><\/ol><p class=\"gj-rail-sum\"><strong>Ricetta in breve.<\/strong> Il baccal\u00e0 secco viene dissalato per quarantotto ore in frigorifero, con cambi regolari dell\u2019acqua e un assaggio di controllo. Cipolla, aglio e paprika formano un fondo dolce, sfumato con vino bianco. Pomodoro, alloro e acqua calda creano il liquido di cottura. Le patate entrano per prime; dopo dieci minuti vengono aggiunti i pezzi di baccal\u00e0 puliti da pelle e lische. La pentola sobbolle coperta e viene scossa con delicatezza per non rompere il pesce. Quando le patate sono tenere e il baccal\u00e0 raggiunge 63 \u00b0C, il coperchio viene tolto brevemente se il fondo deve restringersi. Prezzemolo e olio completano lo stufato fuori dal fuoco. Dieci minuti di riposo precedono il servizio con pane tostato.<\/p><\/aside>\n<section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-it-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-it-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew\">Ingredienti<\/h3><\/div><div class=\"gj-ing-grid\"><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredient-group-1-it-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew\"><h4 id=\"recipe-ingredient-group-1-it-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew\">Per il baccal\u00e0<\/h4><ul><li><strong>550 g di baccal\u00e0 secco salato, pari a circa 900 g dopo l\u2019ammollo<\/strong><\/li><li><strong>3 l di acqua fredda per ogni ciclo di ammollo<\/strong><\/li><\/ul><\/section><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredient-group-2-it-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew\"><h4 id=\"recipe-ingredient-group-2-it-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew\">Per lo stufato<\/h4><ul><li><strong>90 ml di olio extravergine d\u2019oliva<\/strong><\/li><li><strong>250 g di cipolla, affettata finemente<\/strong><\/li><li><strong>4 spicchi d\u2019aglio, tritati<\/strong><\/li><li><strong>5 g di paprika dolce<\/strong><\/li><li><strong>150 ml di vino bianco secco<\/strong><\/li><li><strong>800 g di pomodori pelati, schiacciati<\/strong><\/li><li><strong>1 kg di patate a pasta gialla, a pezzi di 4 cm<\/strong><\/li><li><strong>400 ml di acqua calda<\/strong><\/li><li><strong>2 foglie di alloro<\/strong><\/li><li><strong>20 g di prezzemolo, tritato<\/strong><\/li><li><strong>1 g di pepe nero macinato<\/strong><\/li><li><strong>3 g di sale fino, solo se necessario<\/strong><\/li><\/ul><\/section><\/div><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredient-group-3-it-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew\"><h4 id=\"recipe-ingredient-group-3-it-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew\">Per servire<\/h4><ul><li><strong>300 g di pane rustico, a fette<\/strong><\/li><li><strong>20 ml di olio extravergine d\u2019oliva per il pane<\/strong><\/li><\/ul><\/section><aside class=\"gj-ing-note\"><strong>Allergeni e sostituzioni.<\/strong> Contiene pesce e glutine; il vino contiene solfiti. Per una versione senza glutine usare pane certificato. Il vino pu\u00f2 essere sostituito con 120 ml di acqua e 30 ml di succo di limone, aggiungendo il limone verso la fine per non irrigidire la superficie del pesce.<\/aside><\/div><\/div><\/section>\n<section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-it-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-it-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew\">Preparazione, passo dopo passo<\/h3><\/div><h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Dissalazione<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Mettere a bagno<\/p><p class=\"gj-step-x\">Sciacquare il baccal\u00e0, dividerlo in pezzi e immergerlo in acqua fredda. Conservare in frigorifero per 48 ore, cambiando l\u2019acqua ogni 8\u201312 ore.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Controllare la salinit\u00e0<\/p><p class=\"gj-step-x\">Bollire per un minuto un piccolo frammento e assaggiarlo. Prolungare l\u2019ammollo di 8 ore se il centro resta troppo salato.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Costruzione del fondo<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Cuocere la cipolla<\/p><p class=\"gj-step-x\">Scaldare 70 ml di olio in una casseruola larga. Unire la cipolla e cuocere a fuoco medio-basso per 10\u201312 minuti, finch\u00e9 \u00e8 morbida.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Aggiungere aromi e vino<\/p><p class=\"gj-step-x\">Unire aglio e paprika, mescolare per 30 secondi, poi versare il vino. Ridurre per 3 minuti, finch\u00e9 l\u2019odore alcolico si attenua.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Avviare le patate<\/p><p class=\"gj-step-x\">Aggiungere pomodoro, acqua calda, alloro e patate. Portare a leggero bollore, coprire e cuocere per 10 minuti.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">03<\/span> Cottura del baccal\u00e0<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Pulire e aggiungere il pesce<\/p><p class=\"gj-step-x\">Eliminare pelle e lische dal baccal\u00e0 dissalato e dividerlo in pezzi grandi. Disporlo tra le patate senza sovrapporre troppo.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Stufare dolcemente<\/p><p class=\"gj-step-x\">Coprire e cuocere a fuoco basso per 25\u201330 minuti, scuotendo la pentola ogni tanto. Non mescolare energicamente. <span class=\"gj-cue\">Le patate devono essere tenere e il centro del pesce deve raggiungere almeno 63 \u00b0C.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Regolare il fondo<\/p><p class=\"gj-step-x\">Togliere il coperchio negli ultimi 5 minuti se la salsa \u00e8 troppo fluida. Aggiungere poca acqua calda se si restringe prima della cottura delle patate.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">04<\/span> Riposo e servizio<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Completare fuori dal fuoco<\/p><p class=\"gj-step-x\">Spegnere, unire prezzemolo, pepe e 20 ml di olio. Assaggiare prima di aggiungere il sale.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Tostare il pane e riposare<\/p><p class=\"gj-step-x\">Spennellare il pane con 20 ml di olio e tostarlo a 200 \u00b0C per 8 minuti. Lasciare riposare lo stufato 10 minuti prima del servizio.<\/p><\/div><\/li><\/ol><\/section>\n<section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-it-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-it-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew\">Servizio, conservazione e modifiche pratiche<\/h3><\/div><div class=\"gj-info-grid\"><section class=\"gj-info-card\"><h4>Servizio e abbinamenti<\/h4><p>Distribuire patate, baccal\u00e0 e fondo in piatti fondi caldi, mantenendo interi i pezzi di pesce. Servire pane tostato a lato e, se gradito, un\u2019insalata di verdure amare. Un vino bianco secco oppure un rosso molto leggero e fresco accompagnano il pomodoro senza coprire il baccal\u00e0.<\/p><\/section><section class=\"gj-info-card\"><h4>Conservazione e riscaldamento<\/h4><p>Raffreddare entro due ore e conservare in frigorifero per un massimo di 2 giorni. Riscaldare a fuoco basso, con poca acqua, fino a 74 \u00b0C, muovendo la pentola invece di mescolare. Il pane resta separato. Lo stufato pu\u00f2 essere congelato per 1 mese, ma le patate possono diventare pi\u00f9 farinose dopo lo scongelamento.<\/p><\/section><section class=\"gj-info-card\"><h4>Quattro variazioni praticabili<\/h4><ul><li>Aggiungere 80 g di olive nere denocciolate negli ultimi dieci minuti.<\/li><li>Usare 150 g di peperone rosso a strisce insieme alla cipolla.<\/li><li>Sostituire met\u00e0 delle patate con ceci cotti ben scolati.<\/li><li>Completare con scorza di limone grattugiata al posto di parte del prezzemolo.<\/li><\/ul><\/section><section class=\"gj-info-card\"><h4>Tre osservazioni di cucina<\/h4><ol><li>Il baccal\u00e0 viene assaggiato dopo una breve cottura: da crudo la salinit\u00e0 \u00e8 pi\u00f9 difficile da valutare.<\/li><li>Le patate di dimensione uniforme cuociono insieme e riducono la necessit\u00e0 di mescolare.<\/li><li>Scuotere la casseruola lega il fondo senza rompere le lamelle del pesce.<\/li><\/ol><\/section><section class=\"gj-info-card gj-info-card--wide\"><h4>Attrezzatura necessaria<\/h4><ul><li>Recipiente capiente per l\u2019ammollo<\/li><li>Casseruola larga con coperchio<\/li><li>Coltello e pinzetta per le lische<\/li><li>Termometro a lettura istantanea<\/li><li>Teglia o griglia per il pane<\/li><\/ul><\/section><\/div><\/section>\n<section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-it-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-it-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew\">Valori nutrizionali per porzione<\/h3><\/div><dl class=\"gj-nutri-row\"><div><dt>Calorie<\/dt><dd>\u2248 590 kcal<\/dd><\/div><div><dt>Carboidrati<\/dt><dd>\u2248 71 g<\/dd><\/div><div><dt>Proteine<\/dt><dd>\u2248 41 g<\/dd><\/div><div><dt>Grassi<\/dt><dd>\u2248 18 g<\/dd><\/div><div><dt>Fibre<\/dt><dd>\u2248 9 g<\/dd><\/div><div><dt>Sodio<\/dt><dd>\u2248 780 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><strong>Porzione:<\/strong> circa 500 g di stufato con 50 g di pane. <strong>Allergeni principali:<\/strong> pesce, glutine e solfiti. I valori sono una stima basata su dati di composizione standard; il risultato reale varia con marca, rifilatura, assorbimento dei grassi, dissalazione e dimensione delle porzioni.<\/p><\/section>\n<footer class=\"gj-close\"><p class=\"gj-close-kicker\">Nota finale<\/p><p class=\"gj-close-quote\">Pomodoro e patate sostengono il baccal\u00e0 quando il pesce resta in grandi pezzi e il fondo conserva una consistenza succosa.<\/p><p class=\"gj-close-copy\">La riuscita dipende dall\u2019ordine: dissalazione, partenza anticipata delle patate e cottura delicata del pesce. Dopo il riposo, ogni porzione mantiene lamelle chiare, ortaggi teneri e salsa rossa ben legata.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-it-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Bakalar na crveno con pomodoro e patate stufato al vino bianco e alloro\",\n  \"description\": \"Baccal\u00e0 dissalato cotto con cipolla, pomodoro, patate, vino bianco, aglio e alloro fino a un fondo rosso denso ma ancora succoso.\",\n  \"inLanguage\": \"it\",\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\": \"Croata adriatica\",\n  \"recipeCategory\": \"Stufato di pesce\",\n  \"cookingMethod\": \"Ammollo e stufatura\",\n  \"keywords\": \"bakalar na crveno, baccal\u00e0 croato al pomodoro, stufato di baccal\u00e0 e patate, baccal\u00e0 con vino bianco e alloro, dissalazione del baccal\u00e0\",\n  \"prepTime\": \"PT30M\",\n  \"cookTime\": \"PT1H\",\n  \"totalTime\": \"P2DT1H30M\",\n  \"recipeYield\": \"6 porzioni\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"590 kcal\",\n    \"carbohydrateContent\": \"71 g\",\n    \"proteinContent\": \"41 g\",\n    \"fatContent\": \"18 g\",\n    \"fiberContent\": \"9 g\",\n    \"sodiumContent\": \"780 mg\",\n    \"servingSize\": \"circa 500 g di stufato con 50 g di pane\"\n  },\n  \"recipeIngredient\": [\n    \"550 g di baccal\u00e0 secco salato, pari a circa 900 g dopo l\u2019ammollo\",\n    \"3 l di acqua fredda per ogni ciclo di ammollo\",\n    \"90 ml di olio extravergine d\u2019oliva\",\n    \"250 g di cipolla, affettata finemente\",\n    \"4 spicchi d\u2019aglio, tritati\",\n    \"5 g di paprika dolce\",\n    \"150 ml di vino bianco secco\",\n    \"800 g di pomodori pelati, schiacciati\",\n    \"1 kg di patate a pasta gialla, a pezzi di 4 cm\",\n    \"400 ml di acqua calda\",\n    \"2 foglie di alloro\",\n    \"20 g di prezzemolo, tritato\",\n    \"1 g di pepe nero macinato\",\n    \"3 g di sale fino, solo se necessario\",\n    \"300 g di pane rustico, a fette\",\n    \"20 ml di olio extravergine d\u2019oliva per il pane\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Dissalazione\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Mettere a bagno\",\n          \"text\": \"Sciacquare il baccal\u00e0, dividerlo in pezzi e immergerlo in acqua fredda. 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