{"id":3735,"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-crveno\/"},"modified":"2026-07-25T13:25:39","modified_gmt":"2026-07-25T13:25:39","slug":"kroatische-bakalar-na-crveno","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/nl\/wereld-van-eten\/kroatische-nationale-gerechten\/kroatische-bakalar-na-crveno\/","title":{"rendered":"Kroatische bakalar na crveno"},"content":{"rendered":"\n<style>\n\/* Editorial recipe layout \u2014 fully scoped to this recipe section. *\/\n#recipe-nl-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew {\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-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-crveno-croatian-tomato-cod-and-potato-stew\" lang=\"nl\" aria-labelledby=\"recipe-title-nl-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew\">\n<header class=\"gj-masthead\"><p class=\"gj-eyebrow\">Kroatische keuken \u00b7 Stokvisstoof \u00b7 Recept<\/p><h2 class=\"gj-title\" id=\"recipe-title-nl-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew\"><span class=\"gj-title-main\"><b>Kroatische bakalar na crveno<\/b> met tomaat en aardappel<\/span> <span class=\"gj-title-accent gj-serif\">langzaam gegaard met laurier en wijn<\/span><\/h2><p class=\"gj-sub\">Een rode Dalmatische stoofpot waarin geweekte stokvis, aardappel en ui in lagen garen met tomaat, olijfolie, witte wijn, knoflook en laurier.<\/p><ul class=\"gj-meta\" aria-label=\"Basisinformatie over het recept\"><li>Categorie: <strong>Stoofgerecht<\/strong><\/li><li>Keuken: <strong>Kroatisch, Dalmatisch<\/strong><\/li><li>Methode: <strong>Weken en langzaam stoven<\/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>Bereiding<\/dt><dd>50 min<\/dd><\/div><div class=\"gj-fact\"><dt>Weken en rust<\/dt><dd>24 u 20 min<\/dd><\/div><div class=\"gj-fact\"><dt>Totaal<\/dt><dd>25 u 40 min<\/dd><\/div><div class=\"gj-fact\"><dt>Per portie<\/dt><dd>\u2248 460 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=\"Rode stoofpot van kabeljauw en aardappel met tomaat, laurier en peterselie in een brede lichte kom naast brood\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>Bakalar na crveno met grove kabeljauwvlokken, aardappel en ui in tomatensaus, afgewerkt met peterselie en laurier.<\/figcaption><\/figure>\n<section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-nl-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-nl-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew\">Een rode stokvisstoof waarin de lagen intact blijven<\/h3><\/div><div class=\"gj-intro-grid\"><div class=\"gj-copy-col\"><p class=\"gj-dropcap\">Bakalar na crveno is de rode tegenhanger van de opgeklopte witte stokvisbereiding. Langs de Kroatische kust wordt geweekte gedroogde kabeljauw gecombineerd met aardappel, ui, tomaat, knoflook, olijfolie en wijn. De ingredi\u00ebnten gaan in brede lagen in de pan en koken zonder intensief roeren. Daardoor blijven stukken vis en aardappel herkenbaar in een rustrode saus. Het gerecht is stevig genoeg als hoofdmaaltijd, maar behoudt de directe smaak van stokvis. Laurier en peterselie ondersteunen de tomaat zonder een zwaar kruidenmengsel te vormen.<\/p><blockquote class=\"gj-pull\">De pan wordt geschud in plaats van geroerd; zo bindt aardappelzetmeel de saus terwijl vis en plakken hun vorm bewaren.<\/blockquote><p>Net als bij alle recepten met gedroogde gezouten kabeljauw begint het werk een dag eerder. De vis weekt vierentwintig uur in ruim koud water in de koelkast. Het water wordt minstens drie keer vervangen. Dikke stukken kunnen langer nodig hebben. Na het weken hoort het vlees buigzaam en duidelijk minder zout te zijn. Een klein stukje wordt geproefd nadat het kort is gepocheerd; zo kan het zoutgehalte worden beoordeeld voordat de hele stoofpot is opgebouwd. Extra zout staat daarom niet op de vaste ingredi\u00ebntenlijst.<\/p><p>De geweekte stokvis wordt twintig minuten zacht voorgekookt. Hij hoeft nog niet volledig uiteen te vallen, maar huid en grote graten moeten loskomen. Het kookvocht wordt gezeefd en bewaard. De vis gaat in grove stukken terug in de stoofpot. Klein plukken zou tijdens de verdere garing tot droge vezels leiden. Aardappelen worden in plakken van ongeveer anderhalve centimeter gesneden. Dunne plakken breken te snel; zeer dikke stukken blijven hard wanneer de vis al gaar is.<\/p><\/div><div class=\"gj-copy-col\"><p>Een brede zware pan maakt het mogelijk om ui, aardappel en vis in duidelijke lagen te leggen. Olijfolie, knoflook, geplette tomaat, tomatenpuree, paprika, laurier en witte wijn vormen de vloeistof. Er komt slechts zoveel gezeefd viskookwater bij dat de bovenste laag bijna wordt bereikt. De pan wordt niet met een lepel omgeroerd. In plaats daarvan wordt zij om de vijf minuten voorzichtig heen en weer geschud. Zo beweegt de saus door de lagen zonder aardappel en kabeljauw te breken.<\/p><p>De stoofpot kookt eerst kort iets krachtiger en gaat daarna naar laag vuur. Na veertig tot vijftig minuten is de aardappel zacht en is de saus door zetmeel en ingekookte tomaat voller geworden. De vis moet nog in grote, sappige vlokken uiteenlopen. Wanneer de saus te dun is, gaat het deksel de laatste tien minuten van de pan. Wanneer de bodem dreigt droog te vallen, volgt een kleine hoeveelheid heet kookvocht langs de rand. Koud water of krachtig roeren is niet nodig.<\/p><p>Na het koken rust bakalar na crveno twintig minuten met het deksel op een kier. De aardappel neemt dan nog wat saus op en de stukken worden stabieler bij het opscheppen. Peterselie gaat pas vlak voor het serveren erbij. Brood kan de resterende saus opnemen, maar een extra bijgerecht is niet vereist. De stoofpot kan \u00e9\u00e9n dag vooraf worden gemaakt; rustig opwarmen verdiept de smaak, zolang de vis niet opnieuw hard doorkookt. Bij het opnieuw opwarmen blijft een brede spatel onder de lagen, zodat de zachte aardappel niet wordt fijngedrukt en de kabeljauw in grove vlokken blijft. De saus blijft daarbij zacht pruttelen.<\/p><\/div><\/div><\/section>\n<aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-nl-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew\"><div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">Van geweekte stokvis tot rustrode saus<\/p><h3 id=\"recipe-timeline-nl-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew\">Lagen, lage hitte en een laatste rust<\/h3><\/div><p class=\"gj-rail-total\">Actief: 1 u 20 min \u00b7 Weken: 24 uur \u00b7 Rust: 20 min<\/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 weken.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT24H\">24:00<\/time><span>Vis kort voorkoken, ontgraten en kookvocht bewaren.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT24H30M\">24:30<\/time><span>Ui, aardappel, vis en tomaat in lagen opbouwen.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT25H20M\">25:20<\/time><span>Stoofpot van het vuur twintig minuten laten rusten.<\/span><\/li><\/ol><p class=\"gj-rail-sum\"><strong>Recept in het kort.<\/strong> Gedroogde gezouten kabeljauw wordt vierentwintig uur gekoeld geweekt met meerdere waterwissels. Na een korte voorgekookte garing worden huid en graten verwijderd en blijft de vis in grove stukken. In een brede pan komen lagen ui, aardappel en stokvis met knoflook, geplette tomaat, tomatenpuree, olijfolie, witte wijn, laurier en paprika. Gezeefd viskookvocht vult de pan bijna tot de bovenste laag. De stoofpot kookt vijftig minuten op laag vuur en wordt niet omgeroerd; voorzichtig schudden houdt de stukken heel. Wanneer de aardappel zacht is en de saus ingedikt, rust het gerecht twintig minuten. Peterselie wordt pas bij het opscheppen toegevoegd. De rust maakt de saus voller en vergemakkelijkt netjes portioneren.<\/p><\/aside>\n<section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-nl-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-nl-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew\">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-crveno-croatian-tomato-cod-and-potato-stew\"><h4 id=\"recipe-ingredient-group-1-nl-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew\">Voor de stokvis<\/h4><ul><li><strong>500 g gedroogde gezouten kabeljauw of stokvis<\/strong><\/li><li><strong>2,5 l water voor het voorkoken, 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-crveno-croatian-tomato-cod-and-potato-stew\"><h4 id=\"recipe-ingredient-group-2-nl-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew\">Voor de rode stoofpot<\/h4><ul><li><strong>1 kg vastkokende aardappelen, in plakken van 1,5 cm<\/strong><\/li><li><strong>500 g ui, in dunne halve ringen<\/strong><\/li><li><strong>400 g geplette tomaten<\/strong><\/li><li><strong>30 g tomatenpuree<\/strong><\/li><li><strong>120 ml extra vierge olijfolie<\/strong><\/li><li><strong>150 ml droge witte wijn<\/strong><\/li><li><strong>20 g knoflook, fijngehakt<\/strong><\/li><li><strong>2 laurierblaadjes<\/strong><\/li><li><strong>5 g zoete paprikapoeder<\/strong><\/li><li><strong>2 g zwarte peper<\/strong><\/li><li><strong>20 g bladpeterselie, fijngehakt<\/strong><\/li><li><strong>500 ml gezeefd kookvocht van de stokvis, naar behoefte<\/strong><\/li><\/ul><\/section><aside class=\"gj-ing-note\"><strong>Allergenen en vervangingen.<\/strong> Bevat vis en sulfieten uit wijn. De wijn kan worden vervangen door 120 ml viskookvocht en 15 ml citroensap. Het zoutgehalte van de stokvis wordt na het weken beoordeeld; extra zout is niet standaard nodig.<\/aside><\/div><\/div><\/section>\n<section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-nl-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-nl-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew\">Voorweken, in lagen leggen en rustig stoven<\/h3><\/div><h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Stokvis voorbereiden<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Week de vis gekoeld<\/p><p class=\"gj-step-x\">Bedek de stokvis ruim met koud water en laat 24 uur in de koelkast weken. Ververs het water minstens drie keer; verleng de tijd wanneer dikke stukken nog hard of zeer zout zijn.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Kook kort voor<\/p><p class=\"gj-step-x\">Leg de geweekte vis in 2,5 liter vers koud water, breng langzaam aan een zachte pruttel en kook 20 minuten. Bewaar minstens 500 ml gezeefd kookvocht.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ontgraat en verdeel<\/p><p class=\"gj-step-x\">Verwijder huid, graten en harde delen terwijl de vis nog warm is. Verdeel het vlees in grove stukken van ongeveer 5 cm.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Lagen opbouwen<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Maak de tomatenvloeistof<\/p><p class=\"gj-step-x\">Meng geplette tomaat, tomatenpuree, olijfolie, wijn, knoflook, paprika en peper in een kom.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Leg de pan in lagen<\/p><p class=\"gj-step-x\">Verdeel een derde van de ui over een brede zware pan, gevolgd door aardappel en vis. Herhaal de lagen en eindig met ui en aardappel; steek de laurier ertussen.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Voeg de vloeistof toe<\/p><p class=\"gj-step-x\">Schenk het tomatenmengsel over de pan en voeg zoveel heet viskookvocht toe dat de bovenste laag bijna wordt bereikt.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">03<\/span> Stoven en rusten<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Gaar zonder roeren<\/p><p class=\"gj-step-x\">Breng 5 minuten aan een rustige kook en zet het vuur laag. Laat 40\u201345 minuten met het deksel schuin op de pan stoven; schud de pan iedere 5 minuten voorzichtig heen en weer.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Controleer aardappel en saus<\/p><p class=\"gj-step-x\">Neem het deksel de laatste 10 minuten weg wanneer de saus dun is. Voeg langs de rand een beetje heet kookvocht toe wanneer de bodem te droog wordt. <span class=\"gj-cue\">De aardappel moet zonder weerstand breken en de vis moet in grote vlokken intact blijven.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Laat twintig minuten staan<\/p><p class=\"gj-step-x\">Zet het vuur uit en laat de stoofpot 20 minuten rusten met het deksel op een kier. Bestrooi bij het serveren met peterselie.<\/p><\/div><\/li><\/ol><\/section>\n<section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-nl-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-nl-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew\">Serveren, bewaren en praktische aanpassingen<\/h3><\/div><div class=\"gj-info-grid\"><section class=\"gj-info-card\"><h4>Serveren en combineren<\/h4><p>Schep met een brede lepel vanaf de zijkant, zodat iedere portie vis, aardappel en ui bevat. Rustiek brood en een eenvoudige bittere salade passen erbij. Droge witte wijn of mineraalwater sluit aan bij tomaat en stokvis.<\/p><\/section><section class=\"gj-info-card\"><h4>Bewaren en opnieuw verwarmen<\/h4><p>Koel de stoofpot binnen twee uur en bewaar maximaal 2 dagen bij 4 \u00b0C. Verwarm op zeer laag vuur met een kleine hoeveelheid water tot minstens 74 \u00b0C; schud de pan en vermijd hard roeren. Invriezen kan tot 1 maand, maar aardappel wordt na ontdooien iets korrelig.<\/p><\/section><section class=\"gj-info-card\"><h4>Vier bruikbare variaties<\/h4><ul><li>Een deel van de aardappel kan door kleine vastkokende krieltjes worden vervangen.<\/li><li>Honderdvijftig gram geroosterde rode paprika kan met de tomaat worden toegevoegd.<\/li><li>Wijn kan worden vervangen door viskookvocht en citroensap voor een alcoholvrije pan.<\/li><li>Een snuf chilivlokken geeft warmte zonder de zoete paprikasmaak te veranderen.<\/li><\/ul><\/section><section class=\"gj-info-card\"><h4>Drie waarnemingen uit de testkeuken<\/h4><ol><li>Het weekwater blijft koud en wordt vaak vervangen; warm water versnelt bederf en maakt de vis niet gelijkmatiger.<\/li><li>De vis blijft in grove stukken, omdat hij tijdens vijftig minuten stoven verder uiteenvalt.<\/li><li>De pan wordt geschud en niet geroerd, zodat aardappel en kabeljauw herkenbaar blijven.<\/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>Pan voor het voorkoken<\/li><li>Brede zware stoofpan met deksel<\/li><li>Fijne zeef<\/li><li>Vispincet<\/li><li>Brede serveerlepel<\/li><\/ul><\/section><\/div><\/section>\n<section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-nl-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-nl-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew\">Voedingswaarden per portie<\/h3><\/div><dl class=\"gj-nutri-row\"><div><dt>Calorie\u00ebn<\/dt><dd>\u2248 460 kcal<\/dd><\/div><div><dt>Koolhydraten<\/dt><dd>\u2248 55 g<\/dd><\/div><div><dt>Eiwitten<\/dt><dd>\u2248 34 g<\/dd><\/div><div><dt>Vetten<\/dt><dd>\u2248 14 g<\/dd><\/div><div><dt>Vezels<\/dt><dd>\u2248 7 g<\/dd><\/div><div><dt>Natrium<\/dt><dd>\u2248 900 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><strong>Portie:<\/strong> 1\/6 van de stoofpot. <strong>Belangrijkste allergenen:<\/strong> vis en sulfieten. 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\">Grove kabeljauwvlokken en zachte aardappel in een rode saus die door rust en zetmeel samenkomt.<\/p><p class=\"gj-close-copy\">De stoofpot vraagt vooral om respect voor de lagen. Wanneer de vis eerst wordt ontgraat, de aardappelen gelijkmatig zijn gesneden en de pan alleen wordt geschud, blijft het gerecht helder van structuur en diep van smaak.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-nl-bakalar-na-crveno-croatian-tomato-cod-and-potato-stew\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Kroatische bakalar na crveno met tomaat en aardappel langzaam gegaard met laurier en wijn\",\n  \"description\": \"Rode Kroatische stoofpot van geweekte stokvis, aardappel en ui met tomaat, knoflook, witte wijn, laurier en olijfolie.\",\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-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\": \"Kroatisch, Dalmatisch\",\n  \"recipeCategory\": \"Stoofgerecht\",\n  \"cookingMethod\": \"Weken en langzaam stoven\",\n  \"keywords\": \"bakalar na crveno, Kroatische stokvisstoof, kabeljauw met tomaat en aardappel, rode bakalar, Dalmatische kabeljauwstoof\",\n  \"prepTime\": \"PT30M\",\n  \"cookTime\": \"PT50M\",\n  \"totalTime\": \"P1DT1H40M\",\n  \"recipeYield\": \"6 porties\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"460 kcal\",\n    \"carbohydrateContent\": \"55 g\",\n    \"proteinContent\": \"34 g\",\n    \"fatContent\": \"14 g\",\n    \"fiberContent\": \"7 g\",\n    \"sodiumContent\": \"900 mg\",\n    \"servingSize\": \"1\/6 van de stoofpot\"\n  },\n  \"recipeIngredient\": [\n    \"500 g gedroogde gezouten kabeljauw of stokvis\",\n    \"2,5 l water voor het voorkoken, plus ruim water voor het weken\",\n    \"1 kg vastkokende aardappelen, in plakken van 1,5 cm\",\n    \"500 g ui, in dunne halve ringen\",\n    \"400 g geplette tomaten\",\n    \"30 g tomatenpuree\",\n    \"120 ml extra vierge olijfolie\",\n    \"150 ml droge witte wijn\",\n    \"20 g knoflook, fijngehakt\",\n    \"2 laurierblaadjes\",\n    \"5 g zoete paprikapoeder\",\n    \"2 g zwarte peper\",\n    \"20 g bladpeterselie, fijngehakt\",\n    \"500 ml gezeefd kookvocht van de stokvis, naar behoefte\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Stokvis voorbereiden\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Week de vis gekoeld\",\n          \"text\": \"Bedek de stokvis ruim met koud water en laat 24 uur in de koelkast weken. 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