{"id":3734,"date":"2026-07-25T13:25:39","date_gmt":"2026-07-25T13:25:39","guid":{"rendered":"https:\/\/travelshelper.com\/holandski\/wereld-van-eten\/kroatische-nationale-gerechten\/kroatische-bakalar-na-bijelo\/"},"modified":"2026-07-25T13:25:39","modified_gmt":"2026-07-25T13:25:39","slug":"kroatische-bakalar-na-bijelo","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/nl\/wereld-van-eten\/kroatische-nationale-gerechten\/kroatische-bakalar-na-bijelo\/","title":{"rendered":"Kroatische bakalar na bijelo"},"content":{"rendered":"\n<style>\n\/* Editorial recipe layout \u2014 fully scoped to this recipe section. *\/\n#recipe-nl-bakalar-na-bijelo-croatian-white-salt-cod-spread {\n  --gj-bg:#f3f0e9;--gj-surface:#fffdf9;--gj-surface-soft:#f8f4ec;\n  --gj-ink:#1b211f;--gj-ink-soft:#3d4642;--gj-muted:#6a726e;\n  --gj-gold:#a86f20;--gj-gold-deep:#7f5014;--gj-gold-soft:#efe1c5;\n  --gj-night:#22302d;--gj-night-deep:#17211f;\n  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.gj-pull,#recipe-nl-bakalar-na-bijelo-croatian-white-salt-cod-spread .gj-rail,#recipe-nl-bakalar-na-bijelo-croatian-white-salt-cod-spread .gj-close{break-inside:avoid;box-shadow:none}#recipe-nl-bakalar-na-bijelo-croatian-white-salt-cod-spread .gj-fact,#recipe-nl-bakalar-na-bijelo-croatian-white-salt-cod-spread .gj-nutri-row>div,#recipe-nl-bakalar-na-bijelo-croatian-white-salt-cod-spread .gj-ing-group,#recipe-nl-bakalar-na-bijelo-croatian-white-salt-cod-spread .gj-info-card,#recipe-nl-bakalar-na-bijelo-croatian-white-salt-cod-spread .gj-steps>li,#recipe-nl-bakalar-na-bijelo-croatian-white-salt-cod-spread .gj-pull{background:#fff;border-color:#bbb}#recipe-nl-bakalar-na-bijelo-croatian-white-salt-cod-spread .gj-rail,#recipe-nl-bakalar-na-bijelo-croatian-white-salt-cod-spread .gj-close{background:#fff;color:#000;border:1px solid #999}#recipe-nl-bakalar-na-bijelo-croatian-white-salt-cod-spread .gj-rail *,#recipe-nl-bakalar-na-bijelo-croatian-white-salt-cod-spread .gj-close *{color:#111!important}#recipe-nl-bakalar-na-bijelo-croatian-white-salt-cod-spread .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-nl-bakalar-na-bijelo-croatian-white-salt-cod-spread\" lang=\"nl\" aria-labelledby=\"recipe-title-nl-bakalar-na-bijelo-croatian-white-salt-cod-spread\">\n<header class=\"gj-masthead\"><p class=\"gj-eyebrow\">Kroatische keuken \u00b7 Stokvisspread \u00b7 Recept<\/p><h2 class=\"gj-title\" id=\"recipe-title-nl-bakalar-na-bijelo-croatian-white-salt-cod-spread\"><span class=\"gj-title-main\"><b>Kroatische bakalar na bijelo<\/b> met aardappel en knoflook<\/span> <span class=\"gj-title-accent gj-serif\">opgeklopt met warme olijfolie<\/span><\/h2><p class=\"gj-sub\">Geweekte en zacht gekookte stokvis wordt zorgvuldig ontgraat en warm met aardappel, knoflook en olijfolie opgeklopt tot een bleke, smeerbare massa met zichtbare visvezels.<\/p><ul class=\"gj-meta\" aria-label=\"Basisinformatie over het recept\"><li>Categorie: <strong>Spread en koud voorgerecht<\/strong><\/li><li>Keuken: <strong>Kroatisch, Dalmatisch<\/strong><\/li><li>Methode: <strong>Weken, koken en opkloppen<\/strong><\/li><li>Moeilijkheid: <strong>Gemiddeld<\/strong><\/li><\/ul><\/header>\n<dl class=\"gj-facts\" aria-label=\"Tijd, hoeveelheid en calorie\u00ebn\"><div class=\"gj-fact\"><dt>Porties<\/dt><dd>6<\/dd><\/div><div class=\"gj-fact\"><dt>Voorbereiding<\/dt><dd>30 min<\/dd><\/div><div class=\"gj-fact\"><dt>Koken<\/dt><dd>45 min<\/dd><\/div><div class=\"gj-fact\"><dt>Weken<\/dt><dd>24 uur<\/dd><\/div><div class=\"gj-fact\"><dt>Totaal<\/dt><dd>25 u 15 min<\/dd><\/div><div class=\"gj-fact\"><dt>Per portie<\/dt><dd>\u2248 445 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=\"Bleke bakalar na bijelo met zichtbare kabeljauwvezels en peterselie in een rustieke kom naast brood\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>Kroatische witte stokvisspread met aardappel, knoflook en peterselie, geserveerd in een lage kom met brood ernaast.<\/figcaption><\/figure>\n<section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-nl-bakalar-na-bijelo-croatian-white-salt-cod-spread\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span><h3 id=\"recipe-origin-nl-bakalar-na-bijelo-croatian-white-salt-cod-spread\">Van harde stokvis naar een bleke, vezelige spread<\/h3><\/div><div class=\"gj-intro-grid\"><div class=\"gj-copy-col\"><p class=\"gj-dropcap\">Bakalar na bijelo is een Kroatische bereiding van gedroogde gezouten kabeljauw, vooral verbonden met Dalmati\u00eb, Istri\u00eb en feestdagen aan het einde van het jaar. \u201cNa bijelo\u201d verwijst naar de bleke afwerking zonder tomaat. De vis wordt lang geweekt, zacht gekookt, zorgvuldig van huid en graat ontdaan en met aardappel, knoflook en olijfolie tot een samenhangende massa geklopt. Het resultaat ligt tussen spread en grove puree. Het hoort niet volkomen glad te zijn: fijne visvezels blijven zichtbaar en geven de bereiding karakter.<\/p><blockquote class=\"gj-pull\">De massa wordt lichter door geleidelijk roeren met warme olie, niet door de aardappel en vis in een blender volledig glad te malen.<\/blockquote><p>Stokvis vraagt planning. Het gedroogde stuk wordt zo nodig met een stevige hamer in kleinere delen gebroken en vervolgens vierentwintig uur in ruim koud water geweekt. Het water wordt drie tot vier keer vervangen en de kom blijft steeds in de koelkast. Sommige stukken zijn dikker of zouter en vragen zes tot twaalf uur extra. Een klein vezeltje wordt na het weken geproefd en gevoeld: het vlees moet buigzaam zijn en niet scherp zout. Kamertemperatuur is ongeschikt voor deze lange rehydratie.<\/p><p>De geweekte kabeljauw gaat in vers koud water en wordt langzaam verwarmd. Hard koken maakt de buitenste vlokken droog terwijl hardere delen nog niet zacht zijn. Een rustige pruttel van dertig tot veertig minuten is meestal genoeg. De vis wordt uit het vocht getild en nog warm ontveld en ontgraat. Dat werk gebeurt nauwkeurig, omdat kleine graten in een spread moeilijker opvallen. Een deel van het kookvocht blijft bewaard; het helpt later de structuur te corrigeren zonder extra olie.<\/p><\/div><div class=\"gj-copy-col\"><p>Aardappelen koken apart tot zij gemakkelijk breken. Ze worden kort drooggestoomd en warm door een pureeknijper gehaald of fijn gestampt. Koude aardappel neemt olie minder gelijkmatig op en kan een compacte, lijmachtige massa vormen. Knoflook wordt tot pasta gewreven en in de nog warme aardappel verdeeld. De geplukte kabeljauw komt daarna in porties erbij. Een houten lepel of stevige garde werkt beter dan een krachtige blender, die zowel vis als aardappel tot een elastische pasta kan maken.<\/p><p>Olijfolie wordt lauwwarm gebruikt en in een dunne straal toegevoegd terwijl het mengsel krachtig wordt geroerd. De massa wordt lichter van kleur en krijgt glans. Niet alle olie hoeft altijd nodig te zijn; aardappelsoort en vochtgehalte van de vis bepalen de opname. Wanneer de spread te stevig blijft, volgt een lepel warm kookvocht. Wanneer zij al soepel is, stopt de olie eerder. Peterselie, peper en citroensap komen op het einde. Extra zout wordt pas na proeven toegevoegd en is meestal overbodig.<\/p><p>Bakalar na bijelo kan lauwwarm of op kamertemperatuur worden geserveerd, vaak met geroosterd brood. Een ondiepe kom laat de grove, bleke structuur zien. Olijfolie wordt niet als plas over het oppervlak gegoten; een dunne glans is voldoende. De spread wordt binnen \u00e9\u00e9n dag het best, al blijft zij gekoeld twee dagen veilig. Na koeling stijft zij op. Dertig minuten buiten de koelkast en een lepel warm water of olie brengen haar terug naar een smeerbare toestand zonder opnieuw hard te kloppen. Voor een buffet wordt de kom klein gehouden en geregeld aangevuld; een grote hoeveelheid die lang op kamertemperatuur staat verliest zowel veiligheid als structuur.<\/p><\/div><\/div><\/section>\n<aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-nl-bakalar-na-bijelo-croatian-white-salt-cod-spread\"><div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">Van droge vis tot smeerbare massa<\/p><h3 id=\"recipe-timeline-nl-bakalar-na-bijelo-croatian-white-salt-cod-spread\">Weken, plukken en emulgeren<\/h3><\/div><p class=\"gj-rail-total\">Actief: 1 u 15 min \u00b7 Weken: 24 uur<\/p><\/div><ol class=\"gj-rail-track\"><li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Stokvis in koud water in de koelkast leggen.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT24H\">24:00<\/time><span>Vis zacht koken en aardappelen apart gaar maken.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT24H45M\">24:45<\/time><span>Warme vis ontgraten en aardappel fijnmaken.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT25H5M\">25:05<\/time><span>Olijfolie geleidelijk inroeren en de spread laten rusten.<\/span><\/li><\/ol><p class=\"gj-rail-sum\"><strong>Recept in het kort.<\/strong> Gedroogde gezouten kabeljauw weekt vierentwintig uur in koud water in de koelkast, met meerdere waterwissels. Daarna wordt de vis in vers water zacht gekookt, warm ontveld en zeer zorgvuldig ontgraat. Kruimige aardappelen koken apart en worden na kort droogstomen fijn gemaakt. Warme aardappel, geplukte vis en knoflook worden met een houten lepel gecombineerd. Lauwwarme olijfolie gaat er langzaam bij terwijl de massa stevig wordt geroerd; een beetje viskookvocht corrigeert zo nodig de dikte. Peterselie, zwarte peper en citroensap komen op het einde. De spread blijft bleek, glanzend en licht vezelig en wordt lauwwarm of op kamertemperatuur met geroosterd brood geserveerd.<\/p><\/aside>\n<section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-nl-bakalar-na-bijelo-croatian-white-salt-cod-spread\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span><h3 id=\"recipe-ingredients-nl-bakalar-na-bijelo-croatian-white-salt-cod-spread\">Ingredi\u00ebnten<\/h3><\/div><div class=\"gj-ing-grid\"><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredient-group-1-nl-bakalar-na-bijelo-croatian-white-salt-cod-spread\"><h4 id=\"recipe-ingredient-group-1-nl-bakalar-na-bijelo-croatian-white-salt-cod-spread\">Voor de kabeljauw en aardappel<\/h4><ul><li><strong>500 g gedroogde gezouten kabeljauw of stokvis<\/strong><\/li><li><strong>700 g kruimige aardappelen, geschild en in gelijke stukken<\/strong><\/li><li><strong>20 g knoflook, tot pasta gewreven<\/strong><\/li><li><strong>2,5 l water voor het koken, plus ruim water voor het weken<\/strong><\/li><\/ul><\/section><\/div><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredient-group-2-nl-bakalar-na-bijelo-croatian-white-salt-cod-spread\"><h4 id=\"recipe-ingredient-group-2-nl-bakalar-na-bijelo-croatian-white-salt-cod-spread\">Voor het opkloppen en serveren<\/h4><ul><li><strong>180 ml extra vierge olijfolie, lauwwarm<\/strong><\/li><li><strong>20 g bladpeterselie, fijngehakt<\/strong><\/li><li><strong>15 ml citroensap<\/strong><\/li><li><strong>2 g zwarte peper<\/strong><\/li><li><strong>240 g geroosterd witbrood<\/strong><\/li><\/ul><\/section><aside class=\"gj-ing-note\"><strong>Allergenen en vervangingen.<\/strong> Bevat vis en gluten. Glutenvrij geroosterd brood maakt de serveerwijze glutenvrij. Geen melk of ei is nodig. Het zoutgehalte van stokvis varieert sterk; extra zout wordt niet standaard toegevoegd.<\/aside><\/div><\/div><\/section>\n<section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-nl-bakalar-na-bijelo-croatian-white-salt-cod-spread\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span><h3 id=\"recipe-method-nl-bakalar-na-bijelo-croatian-white-salt-cod-spread\">Weken, ontgraten en geleidelijk opkloppen<\/h3><\/div><h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Weken en zacht koken<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Week de stokvis gekoeld<\/p><p class=\"gj-step-x\">Breek zeer grote stukken zo nodig in delen. Bedek de stokvis ruim met koud water en laat 24 uur in de koelkast weken; ververs het water drie tot vier keer.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Controleer zout en zachtheid<\/p><p class=\"gj-step-x\">Snijd na 24 uur een klein vezeltje af. Verleng het weken met 6\u201312 uur wanneer de vis nog hard of scherp zout is.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Kook de vis rustig<\/p><p class=\"gj-step-x\">Leg de geweekte vis in 2,5 liter vers koud water, breng langzaam tot een zachte pruttel en kook 30\u201340 minuten. Bewaar 250 ml kookvocht.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Aardappel en vis voorbereiden<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Kook de aardappelen<\/p><p class=\"gj-step-x\">Kook de aardappelen 18\u201320 minuten tot ze gemakkelijk breken. Giet af, laat 2 minuten droogstomen en stamp of pers ze warm fijn.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ontgraat de kabeljauw<\/p><p class=\"gj-step-x\">Til de vis uit het water. Verwijder terwijl hij nog warm is alle huid, graten en harde delen; pluk het vlees in fijne en grove vezels.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Bouw de basis<\/p><p class=\"gj-step-x\">Roer knoflookpasta door de warme aardappel en voeg daarna het geplukte visvlees in drie porties toe.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">03<\/span> Opkloppen en afwerken<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Voeg olie langzaam toe<\/p><p class=\"gj-step-x\">Roer krachtig met een houten lepel en schenk de lauwwarme olijfolie in een dunne straal erbij. Stop wanneer de massa glanst en smeerbaar is.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Corrigeer de dikte<\/p><p class=\"gj-step-x\">Voeg indien nodig telkens 15 ml warm viskookvocht toe. <span class=\"gj-cue\">De spread moet een lepel vasthouden, maar zonder scheuren over geroosterd brood kunnen worden uitgesmeerd.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Breng voorzichtig op smaak<\/p><p class=\"gj-step-x\">Roer peterselie, citroensap en zwarte peper erdoor. Proef v\u00f3\u00f3r iedere toevoeging van zout; meestal is geen extra zout nodig.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Laat kort rusten<\/p><p class=\"gj-step-x\">Laat de bakalar 15 minuten afgedekt staan en serveer lauwwarm, of koel hem snel voor later gebruik.<\/p><\/div><\/li><\/ol><\/section>\n<section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-nl-bakalar-na-bijelo-croatian-white-salt-cod-spread\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span><h3 id=\"recipe-practical-nl-bakalar-na-bijelo-croatian-white-salt-cod-spread\">Serveren, bewaren en praktische aanpassingen<\/h3><\/div><div class=\"gj-info-grid\"><section class=\"gj-info-card\"><h4>Serveren en combineren<\/h4><p>Schep de spread in een lage kom en maak het oppervlak los met de achterkant van een lepel. Geroosterd brood, olijven en een eenvoudige salade passen erbij. Een droge witte wijn of mineraalwater houdt de zoute, knoflookrijke smaak helder.<\/p><\/section><section class=\"gj-info-card\"><h4>Bewaren en opnieuw verwarmen<\/h4><p>Koel de spread binnen \u00e9\u00e9n uur en bewaar maximaal 2 dagen bij 4 \u00b0C. Laat een portie 30 minuten op temperatuur komen en roer zo nodig 1\u20132 eetlepels warm water of olijfolie erdoor. Verwarmen gebeurt zeer zacht; koken maakt de vis droog. Invriezen wordt afgeraden, omdat aardappel na ontdooien korrelig kan worden.<\/p><\/section><section class=\"gj-info-card\"><h4>Vier bruikbare variaties<\/h4><ul><li>Een deel van de aardappel kan worden weggelaten voor een meer visrijke, grovere spread.<\/li><li>Geroosterde knoflook geeft een zachtere smaak dan rauwe knoflookpasta.<\/li><li>Twintig gram kappertjes kan fijngehakt aan het einde worden toegevoegd, zonder extra zout.<\/li><li>Polentaplakken kunnen geroosterd brood vervangen voor een glutenvrije serveerwijze.<\/li><\/ul><\/section><section class=\"gj-info-card\"><h4>Drie waarnemingen uit de testkeuken<\/h4><ol><li>De stokvis weekt altijd in de koelkast en het water wordt meerdere keren volledig vervangen.<\/li><li>De vis wordt warm ontgraat, wanneer huid en harde delen gemakkelijker loslaten.<\/li><li>Een staafmixer wordt vermeden; hij maakt aardappel plakkerig en vernietigt de visvezels.<\/li><\/ol><\/section><section class=\"gj-info-card gj-info-card--wide\"><h4>Benodigde uitrusting<\/h4><ul><li>Grote kom voor het weken<\/li><li>Ruime kookpan<\/li><li>Tweede pan voor de aardappelen<\/li><li>Vispincet<\/li><li>Pureeknijper of stamper<\/li><li>Stevige houten lepel<\/li><\/ul><\/section><\/div><\/section>\n<section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-nl-bakalar-na-bijelo-croatian-white-salt-cod-spread\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span><h3 id=\"recipe-nutrition-nl-bakalar-na-bijelo-croatian-white-salt-cod-spread\">Voedingswaarden per portie<\/h3><\/div><dl class=\"gj-nutri-row\"><div><dt>Calorie\u00ebn<\/dt><dd>\u2248 445 kcal<\/dd><\/div><div><dt>Koolhydraten<\/dt><dd>\u2248 30 g<\/dd><\/div><div><dt>Eiwitten<\/dt><dd>\u2248 35 g<\/dd><\/div><div><dt>Vetten<\/dt><dd>\u2248 21 g<\/dd><\/div><div><dt>Vezels<\/dt><dd>\u2248 3 g<\/dd><\/div><div><dt>Natrium<\/dt><dd>\u2248 970 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><strong>Portie:<\/strong> 1\/6 van de spread met 40 g geroosterd brood. <strong>Belangrijkste allergenen:<\/strong> vis en gluten. De waarden zijn een benadering op basis van gangbare voedingsreferenties; merken, afsnijdsels, vochtverlies, zoutopname en portieverdeling kunnen het werkelijke resultaat wijzigen.<\/p><\/section>\n<footer class=\"gj-close\"><p class=\"gj-close-kicker\">Slotbeeld<\/p><p class=\"gj-close-quote\">Bleke visvezels, zachte aardappel en olijfolie die glans geeft zonder de spread glad te maken.<\/p><p class=\"gj-close-copy\">De lange weektijd en het geduldige ontgraten wegen zwaarder dan ingewikkelde bereiding. Warm samengevoegde aardappel en vis nemen de olie gelijkmatig op, terwijl handmatig roeren de herkenbare structuur van kabeljauw bewaart.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-nl-bakalar-na-bijelo-croatian-white-salt-cod-spread\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Kroatische bakalar na bijelo met aardappel en knoflook opgeklopt met warme olijfolie\",\n  \"description\": \"Geweekte stokvis met aardappel, knoflook en olijfolie, warm opgeklopt tot een bleke, licht vezelige Kroatische spread zonder room.\",\n  \"inLanguage\": \"nl\",\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, Dalmatisch\",\n  \"recipeCategory\": \"Spread en koud voorgerecht\",\n  \"cookingMethod\": \"Weken, koken en opkloppen\",\n  \"keywords\": \"bakalar na bijelo, Kroatische kabeljauwspread, stokvis met aardappel, witte bakalar, kabeljauw opkloppen met olijfolie\",\n  \"prepTime\": \"PT30M\",\n  \"cookTime\": \"PT45M\",\n  \"totalTime\": \"P1DT1H15M\",\n  \"recipeYield\": \"6 porties\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"445 kcal\",\n    \"carbohydrateContent\": \"30 g\",\n    \"proteinContent\": \"35 g\",\n    \"fatContent\": \"21 g\",\n    \"fiberContent\": \"3 g\",\n    \"sodiumContent\": \"970 mg\",\n    \"servingSize\": \"1\/6 van de spread met 40 g geroosterd brood\"\n  },\n  \"recipeIngredient\": [\n    \"500 g gedroogde gezouten kabeljauw of stokvis\",\n    \"700 g kruimige aardappelen, geschild en in gelijke stukken\",\n    \"20 g knoflook, tot pasta gewreven\",\n    \"2,5 l water voor het koken, plus ruim water voor het weken\",\n    \"180 ml extra vierge olijfolie, lauwwarm\",\n    \"20 g bladpeterselie, fijngehakt\",\n    \"15 ml citroensap\",\n    \"2 g zwarte peper\",\n    \"240 g geroosterd witbrood\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Weken en zacht koken\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Week de stokvis gekoeld\",\n          \"text\": \"Breek zeer grote stukken zo nodig in delen. 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