{"id":4110,"date":"2026-07-25T09:52:44","date_gmt":"2026-07-25T09:52:44","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/bakalar-na-crveno\/"},"modified":"2026-07-25T09:52:44","modified_gmt":"2026-07-25T09:52:44","slug":"bakalar-na-crveno","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/bakalar-na-crveno\/","title":{"rendered":"Bakalar na crveno"},"content":{"rendered":"\n<style>\n\/* Editorial recipe layout \u2014 fully scoped to this recipe section. *\/\n\n#recipe-sr-latn-bakalar-na-crveno {\n  --gj-bg: #f3f0e9;\n  --gj-surface: #fffdf9;\n  --gj-surface-soft: #f8f4ec;\n  --gj-ink: #1b211f;\n  --gj-ink-soft: #3d4642;\n  --gj-muted: #6a726e;\n  --gj-gold: #a86f20;\n  --gj-gold-deep: #7f5014;\n  --gj-gold-soft: #efe1c5;\n  --gj-night: #22302d;\n  --gj-night-deep: #17211f;\n  --gj-line: rgba(34, 48, 45, 0.12);\n  --gj-line-strong: rgba(34, 48, 45, 0.2);\n  --gj-white-line: rgba(255, 255, 255, 0.14);\n  --gj-radius-sm: 12px;\n  --gj-radius: 18px;\n  --gj-radius-lg: 26px;\n  --gj-shadow-sm: 0 10px 30px rgba(34, 48, 45, 0.07);\n  --gj-shadow-md: 0 24px 70px rgba(34, 48, 45, 0.12);\n  --gj-serif: \"Iowan Old Style\", \"Palatino Linotype\", \"Book Antiqua\", Georgia, serif;\n  --gj-sans: \"Barlow\", \"Avenir Next\", \"Segoe UI\", Helvetica, Arial, sans-serif;\n  --gj-ease: cubic-bezier(.2, .7, .2, 1);\n\n  position: relative;\n  isolation: isolate;\n  box-sizing: border-box;\n  width: min(1120px, calc(100% - 32px));\n  margin: clamp(16px, 4vw, 56px) auto;\n  padding: clamp(34px, 5vw, 72px) clamp(20px, 5vw, 64px) clamp(42px, 6vw, 78px);\n  overflow: hidden;\n  border: 1px solid var(--gj-line);\n  border-radius: var(--gj-radius-lg);\n  background:\n    radial-gradient(circle at 8% 0%, rgba(168, 111, 32, 0.11), transparent 25rem),\n    radial-gradient(circle at 100% 22%, rgba(34, 48, 45, 0.07), transparent 28rem),\n    var(--gj-bg);\n  box-shadow: var(--gj-shadow-md);\n  color: var(--gj-ink);\n  font-family: var(--gj-sans);\n  font-size: 16px;\n  font-weight: 400;\n  font-kerning: normal;\n  font-synthesis: none;\n  line-height: 1.68;\n  text-rendering: optimizeLegibility;\n  -webkit-font-smoothing: antialiased;\n}\n\n#recipe-sr-latn-bakalar-na-crveno::before {\n  content: \"\";\n  position: absolute;\n  z-index: -1;\n  inset: 0;\n  pointer-events: none;\n  opacity: 0.24;\n  background-image:\n    linear-gradient(rgba(34, 48, 45, 0.035) 1px, transparent 1px),\n    linear-gradient(90deg, rgba(34, 48, 45, 0.035) 1px, transparent 1px);\n  background-size: 44px 44px;\n  mask-image: linear-gradient(to bottom, #000, transparent 36%);\n}\n\n#recipe-sr-latn-bakalar-na-crveno *,\n#recipe-sr-latn-bakalar-na-crveno *::before,\n#recipe-sr-latn-bakalar-na-crveno *::after {\n  box-sizing: border-box;\n}\n\n#recipe-sr-latn-bakalar-na-crveno :where(\n  h2, h3, h4, p, figure, figcaption, blockquote,\n  ul, ol, li, dl, dt, dd\n) {\n  margin: 0;\n  padding: 0;\n}\n\n#recipe-sr-latn-bakalar-na-crveno :where(img) {\n  max-width: 100%;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-serif {\n  font-family: var(--gj-serif);\n  font-style: italic;\n  font-weight: 400;\n}\n\n#recipe-sr-latn-bakalar-na-crveno ::selection {\n  background: var(--gj-gold-soft);\n  color: var(--gj-night-deep);\n}\n\n#recipe-sr-latn-bakalar-na-crveno :where(a) {\n  color: var(--gj-gold-deep);\n  text-decoration-thickness: 0.08em;\n  text-underline-offset: 0.16em;\n}\n\n#recipe-sr-latn-bakalar-na-crveno :where(a:focus-visible) {\n  outline: 3px solid rgba(168, 111, 32, 0.32);\n  outline-offset: 4px;\n  border-radius: 4px;\n}\n\n\/* Masthead *\/\n\n#recipe-sr-latn-bakalar-na-crveno .gj-masthead {\n  position: relative;\n  max-width: 920px;\n  margin-bottom: clamp(28px, 4vw, 44px);\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-eyebrow {\n  display: flex;\n  align-items: center;\n  gap: 11px;\n  margin-bottom: 18px;\n  color: var(--gj-gold-deep);\n  font-size: 11px;\n  font-weight: 700;\n  letter-spacing: 0.2em;\n  line-height: 1.4;\n  text-transform: uppercase;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-eyebrow::before {\n  content: \"\";\n  width: 34px;\n  height: 1px;\n  flex: 0 0 auto;\n  background: currentColor;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-title {\n  max-width: 940px;\n  margin-bottom: 20px;\n  color: var(--gj-ink);\n  font-size: clamp(40px, 6vw, 70px);\n  font-weight: 650;\n  letter-spacing: -0.045em;\n  line-height: 0.98;\n  text-wrap: balance;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-title-main,\n#recipe-sr-latn-bakalar-na-crveno .gj-title-accent {\n  display: block;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-title b {\n  font-weight: 750;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-title-accent {\n  max-width: 860px;\n  margin-top: 12px;\n  color: var(--gj-gold);\n  font-family: var(--gj-serif);\n  font-size: 0.66em;\n  font-style: italic;\n  font-weight: 400;\n  letter-spacing: -0.025em;\n  line-height: 1.08;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-sub {\n  max-width: 790px;\n  margin-bottom: 24px;\n  color: var(--gj-ink-soft);\n  font-size: clamp(16px, 1.8vw, 19px);\n  line-height: 1.65;\n  text-wrap: pretty;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-meta {\n  display: flex;\n  flex-wrap: wrap;\n  align-items: center;\n  gap: 8px 0;\n  list-style: none;\n  color: var(--gj-muted);\n  font-size: 13.5px;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-meta li {\n  display: inline-flex;\n  align-items: center;\n  white-space: nowrap;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-meta li + li::before {\n  content: \"\";\n  width: 3px;\n  height: 3px;\n  margin: 0 12px;\n  border-radius: 50%;\n  background: var(--gj-gold);\n  opacity: 0.72;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-meta strong {\n  margin-left: 4px;\n  color: var(--gj-ink);\n  font-weight: 650;\n}\n\n\/* Key facts *\/\n\n#recipe-sr-latn-bakalar-na-crveno .gj-facts {\n  display: grid;\n  grid-template-columns: repeat(6, minmax(0, 1fr));\n  gap: 12px;\n  margin-bottom: clamp(22px, 3.2vw, 34px);\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-fact {\n  position: relative;\n  min-width: 0;\n  padding: 17px 15px 16px;\n  overflow: hidden;\n  border: 1px solid var(--gj-line);\n  border-radius: var(--gj-radius);\n  background: rgba(255, 253, 249, 0.84);\n  box-shadow: var(--gj-shadow-sm);\n  backdrop-filter: blur(8px);\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-fact::before {\n  content: \"\";\n  position: absolute;\n  inset: 0 auto 0 0;\n  width: 3px;\n  background: linear-gradient(to bottom, var(--gj-gold), rgba(168, 111, 32, 0.22));\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-fact dt {\n  margin-bottom: 5px;\n  color: var(--gj-muted);\n  font-size: 10.5px;\n  font-weight: 700;\n  letter-spacing: 0.15em;\n  line-height: 1.35;\n  text-transform: uppercase;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-fact dd {\n  color: var(--gj-ink);\n  font-size: 16px;\n  font-weight: 650;\n  line-height: 1.3;\n  white-space: nowrap;\n}\n\n\/* Hero *\/\n\n#recipe-sr-latn-bakalar-na-crveno .gj-hero {\n  position: relative;\n  margin-bottom: clamp(48px, 7vw, 78px);\n  overflow: hidden;\n  border: 1px solid rgba(255, 255, 255, 0.56);\n  border-radius: var(--gj-radius-lg);\n  background: var(--gj-gold-soft);\n  box-shadow: var(--gj-shadow-md);\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-hero::after {\n  content: \"\";\n  position: absolute;\n  inset: 50% 0 0;\n  pointer-events: none;\n  background: linear-gradient(to bottom, transparent, rgba(13, 19, 18, 0.36));\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-hero img {\n  display: block;\n  width: 100%;\n  height: auto;\n  aspect-ratio: 16 \/ 9;\n  object-fit: cover;\n  transform: scale(1.002);\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-hero figcaption {\n  position: absolute;\n  z-index: 1;\n  right: 18px;\n  bottom: 18px;\n  left: 18px;\n  width: fit-content;\n  max-width: min(620px, calc(100% - 36px));\n  padding: 10px 13px;\n  border: 1px solid rgba(255, 255, 255, 0.18);\n  border-radius: 10px;\n  background: rgba(19, 28, 26, 0.72);\n  color: rgba(255, 255, 255, 0.9);\n  font-size: 12.5px;\n  line-height: 1.48;\n  backdrop-filter: blur(12px);\n}\n\n\/* Section titles *\/\n\n#recipe-sr-latn-bakalar-na-crveno .gj-section {\n  scroll-margin-top: 24px;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-sec {\n  display: grid;\n  grid-template-columns: 42px auto minmax(36px, 1fr);\n  align-items: center;\n  gap: 13px;\n  margin-bottom: 24px;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-sec-num {\n  display: grid;\n  width: 42px;\n  height: 42px;\n  place-items: center;\n  border: 1px solid rgba(168, 111, 32, 0.38);\n  border-radius: 50%;\n  background: rgba(255, 253, 249, 0.7);\n  color: var(--gj-gold);\n  font-family: var(--gj-serif);\n  font-size: 15px;\n  font-style: italic;\n  box-shadow: 0 7px 20px rgba(168, 111, 32, 0.08);\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-sec h3 {\n  color: var(--gj-ink);\n  font-size: clamp(23px, 3vw, 31px);\n  font-weight: 650;\n  letter-spacing: -0.025em;\n  line-height: 1.18;\n  text-wrap: balance;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-sec::after {\n  content: \"\";\n  height: 1px;\n  background: linear-gradient(90deg, var(--gj-line-strong), transparent);\n}\n\n\/* Intro \/ editorial copy *\/\n\n#recipe-sr-latn-bakalar-na-crveno .gj-intro {\n  margin-bottom: clamp(48px, 7vw, 74px);\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-intro-grid {\n  display: grid;\n  grid-template-columns: minmax(0, 1fr);\n  gap: 0 48px;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-copy-col {\n  min-width: 0;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-intro p {\n  margin-bottom: 18px;\n  color: var(--gj-ink-soft);\n  font-size: 15.5px;\n  line-height: 1.82;\n  text-wrap: pretty;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-intro p:last-child {\n  margin-bottom: 0;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-intro .gj-dropcap::first-letter {\n  float: left;\n  margin: 0.08em 0.15em 0 0;\n  color: var(--gj-gold);\n  font-family: var(--gj-serif);\n  font-size: 4.2em;\n  font-style: italic;\n  line-height: 0.72;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-pull {\n  position: relative;\n  margin: 28px 0 30px;\n  padding: 22px 24px 22px 28px;\n  overflow: hidden;\n  border: 1px solid rgba(168, 111, 32, 0.2);\n  border-radius: var(--gj-radius);\n  background:\n    linear-gradient(135deg, rgba(239, 225, 197, 0.72), rgba(255, 253, 249, 0.76));\n  color: var(--gj-night);\n  font-family: var(--gj-serif);\n  font-size: clamp(18px, 2vw, 21px);\n  font-style: italic;\n  line-height: 1.52;\n  box-shadow: var(--gj-shadow-sm);\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-pull::before {\n  content: \"\u201c\";\n  position: absolute;\n  top: -16px;\n  right: 14px;\n  color: rgba(168, 111, 32, 0.16);\n  font-family: var(--gj-serif);\n  font-size: 112px;\n  font-style: normal;\n  line-height: 1;\n}\n\n\/* Timeline \/ overview *\/\n\n#recipe-sr-latn-bakalar-na-crveno .gj-rail {\n  position: relative;\n  margin-bottom: clamp(50px, 7vw, 76px);\n  padding: clamp(26px, 4vw, 38px);\n  overflow: hidden;\n  border: 1px solid rgba(255, 255, 255, 0.08);\n  border-radius: var(--gj-radius-lg);\n  background:\n    radial-gradient(circle at 90% 0%, rgba(201, 165, 92, 0.17), transparent 25rem),\n    linear-gradient(135deg, var(--gj-night), var(--gj-night-deep));\n  color: #f3efe7;\n  box-shadow: var(--gj-shadow-md);\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-rail::before {\n  content: \"\";\n  position: absolute;\n  inset: 0 0 auto;\n  height: 3px;\n  background: linear-gradient(90deg, transparent, #c9a55c 18%, #c9a55c 82%, transparent);\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-rail-head {\n  display: grid;\n  grid-template-columns: minmax(0, 1fr) auto;\n  gap: 16px;\n  align-items: end;\n  margin-bottom: 27px;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-rail-kicker {\n  margin-bottom: 7px;\n  color: #d5b66f;\n  font-size: 10.5px;\n  font-weight: 700;\n  letter-spacing: 0.19em;\n  text-transform: uppercase;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-rail h3 {\n  color: #f7f3eb;\n  font-size: clamp(21px, 2.8vw, 28px);\n  font-weight: 600;\n  letter-spacing: -0.02em;\n  line-height: 1.2;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-rail-total {\n  color: #d3cec3;\n  font-size: 12.5px;\n  white-space: nowrap;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-rail-track {\n  position: relative;\n  display: grid;\n  grid-template-columns: repeat(4, minmax(0, 1fr));\n  gap: 18px;\n  list-style: none;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-rail-track::before {\n  content: \"\";\n  position: absolute;\n  top: 6px;\n  right: 8px;\n  left: 8px;\n  height: 1px;\n  background: rgba(255, 255, 255, 0.2);\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-rail-stop {\n  position: relative;\n  min-width: 0;\n  padding-top: 24px;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-rail-stop::before {\n  content: \"\";\n  position: absolute;\n  top: 0;\n  left: 2px;\n  width: 13px;\n  height: 13px;\n  border: 3px solid #c9a55c;\n  border-radius: 50%;\n  background: var(--gj-night-deep);\n  box-shadow: 0 0 0 5px rgba(201, 165, 92, 0.08);\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-rail-stop time {\n  display: block;\n  margin-bottom: 4px;\n  color: #d8ba77;\n  font-family: var(--gj-serif);\n  font-size: 16px;\n  font-style: italic;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-rail-stop span {\n  display: block;\n  color: #c9c5bb;\n  font-size: 13px;\n  line-height: 1.55;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-rail-sum {\n  margin-top: 26px;\n  padding-top: 20px;\n  border-top: 1px solid var(--gj-white-line);\n  color: #c9c5bb;\n  font-size: 14px;\n  line-height: 1.72;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-rail-sum strong {\n  color: #f5f1e9;\n  font-weight: 650;\n}\n\n\/* Ingredients *\/\n\n#recipe-sr-latn-bakalar-na-crveno .gj-ing-wrap,\n#recipe-sr-latn-bakalar-na-crveno .gj-steps-wrap,\n#recipe-sr-latn-bakalar-na-crveno .gj-practical,\n#recipe-sr-latn-bakalar-na-crveno .gj-nutri {\n  margin-bottom: clamp(50px, 7vw, 76px);\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-ing-grid {\n  display: grid;\n  grid-template-columns: minmax(0, 1fr);\n  gap: 18px;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-ing-col {\n  display: grid;\n  gap: 18px;\n  align-content: start;\n  min-width: 0;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-ing-group {\n  position: relative;\n  overflow: hidden;\n  border: 1px solid var(--gj-line);\n  border-radius: var(--gj-radius);\n  background: rgba(255, 253, 249, 0.9);\n  box-shadow: var(--gj-shadow-sm);\n  transition:\n    transform 260ms var(--gj-ease),\n    box-shadow 260ms var(--gj-ease),\n    border-color 260ms var(--gj-ease);\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-ing-group::before {\n  content: \"\";\n  position: absolute;\n  inset: 0 0 auto;\n  height: 3px;\n  background: linear-gradient(90deg, var(--gj-gold), rgba(168, 111, 32, 0.2));\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-ing-group h4 {\n  padding: 23px 24px 15px;\n  color: var(--gj-night);\n  font-family: var(--gj-serif);\n  font-size: 19px;\n  font-style: italic;\n  font-weight: 400;\n  line-height: 1.35;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-ing-group ul {\n  list-style: none;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-ing-group li {\n  position: relative;\n  padding: 13px 24px 13px 42px;\n  border-top: 1px solid var(--gj-line);\n  color: var(--gj-ink-soft);\n  font-size: 14.5px;\n  line-height: 1.52;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-ing-group li::before {\n  content: \"\";\n  position: absolute;\n  top: 1.35em;\n  left: 24px;\n  width: 7px;\n  height: 7px;\n  border: 1px solid var(--gj-gold);\n  transform: rotate(45deg);\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-ing-group li strong {\n  color: var(--gj-ink);\n  font-weight: 650;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-ing-group li em {\n  display: block;\n  margin-top: 3px;\n  color: var(--gj-muted);\n  font-size: 13px;\n  font-style: normal;\n  line-height: 1.5;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-ing-note {\n  position: relative;\n  padding: 20px 22px 20px 54px;\n  border: 1px solid rgba(168, 111, 32, 0.18);\n  border-radius: var(--gj-radius);\n  background: linear-gradient(135deg, var(--gj-gold-soft), #f8efe0);\n  color: #57441f;\n  font-size: 13.5px;\n  line-height: 1.65;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-ing-note::before {\n  content: \"i\";\n  position: absolute;\n  top: 20px;\n  left: 20px;\n  display: grid;\n  width: 22px;\n  height: 22px;\n  place-items: center;\n  border: 1px solid rgba(127, 80, 20, 0.42);\n  border-radius: 50%;\n  color: var(--gj-gold-deep);\n  font-family: var(--gj-serif);\n  font-size: 14px;\n  font-style: italic;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-ing-note strong {\n  color: #453514;\n  font-weight: 700;\n}\n\n\/* Steps *\/\n\n#recipe-sr-latn-bakalar-na-crveno .gj-steps-wrap {\n  counter-reset: gj-step;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-stage {\n  display: flex;\n  align-items: center;\n  gap: 12px;\n  margin: 30px 0 14px;\n  color: var(--gj-gold-deep);\n  font-size: 11px;\n  font-weight: 750;\n  letter-spacing: 0.18em;\n  line-height: 1.4;\n  text-transform: uppercase;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-stage:first-of-type {\n  margin-top: 0;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-stage span {\n  display: grid;\n  width: 28px;\n  height: 28px;\n  place-items: center;\n  border: 1px solid rgba(168, 111, 32, 0.28);\n  border-radius: 50%;\n  background: rgba(255, 253, 249, 0.72);\n  font-size: 9px;\n  letter-spacing: 0;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-stage::after {\n  content: \"\";\n  flex: 1;\n  height: 1px;\n  background: linear-gradient(90deg, var(--gj-line-strong), transparent);\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-steps {\n  display: grid;\n  gap: 12px;\n  list-style: none;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-steps > li {\n  counter-increment: gj-step;\n  display: grid;\n  grid-template-columns: 58px minmax(0, 1fr);\n  gap: 18px;\n  align-items: start;\n  padding: 20px 22px 20px 18px;\n  border: 1px solid var(--gj-line);\n  border-radius: var(--gj-radius);\n  background: rgba(255, 253, 249, 0.76);\n  transition:\n    transform 260ms var(--gj-ease),\n    box-shadow 260ms var(--gj-ease),\n    border-color 260ms var(--gj-ease);\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-steps > li::before {\n  content: counter(gj-step, decimal-leading-zero);\n  display: grid;\n  width: 50px;\n  height: 50px;\n  place-items: center;\n  border: 1px solid rgba(168, 111, 32, 0.28);\n  border-radius: 50%;\n  background: var(--gj-surface-soft);\n  color: var(--gj-gold);\n  font-family: var(--gj-serif);\n  font-size: 19px;\n  font-style: italic;\n  line-height: 1;\n  box-shadow: inset 0 0 0 5px rgba(168, 111, 32, 0.04);\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-step-t {\n  margin: 1px 0 5px;\n  color: var(--gj-ink);\n  font-size: 16px;\n  font-weight: 700;\n  line-height: 1.35;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-step-x {\n  color: var(--gj-ink-soft);\n  font-size: 14.5px;\n  line-height: 1.68;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-cue {\n  color: var(--gj-gold-deep);\n  font-weight: 650;\n}\n\n\/* Practical notes *\/\n\n#recipe-sr-latn-bakalar-na-crveno .gj-info-grid {\n  display: grid;\n  grid-template-columns: minmax(0, 1fr);\n  gap: 16px;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-info-card {\n  min-width: 0;\n  padding: 22px 23px;\n  border: 1px solid var(--gj-line);\n  border-radius: var(--gj-radius);\n  background: rgba(255, 253, 249, 0.78);\n  box-shadow: 0 8px 26px rgba(34, 48, 45, 0.045);\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-info-card h4 {\n  display: flex;\n  align-items: center;\n  gap: 10px;\n  margin-bottom: 10px;\n  color: var(--gj-night);\n  font-size: 15.5px;\n  font-weight: 700;\n  line-height: 1.35;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-info-card h4::before {\n  content: \"\";\n  width: 18px;\n  height: 2px;\n  flex: 0 0 auto;\n  background: var(--gj-gold);\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-info-card p,\n#recipe-sr-latn-bakalar-na-crveno .gj-info-card li {\n  color: var(--gj-ink-soft);\n  font-size: 14px;\n  line-height: 1.68;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-info-card ul,\n#recipe-sr-latn-bakalar-na-crveno .gj-info-card ol {\n  margin-top: 8px;\n  padding-left: 20px;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-info-card li + li {\n  margin-top: 7px;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-info-card li::marker {\n  color: var(--gj-gold);\n  font-weight: 700;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-info-card--wide ul {\n  columns: 2;\n  column-gap: 34px;\n}\n\n\n\/* Nutrition *\/\n\n#recipe-sr-latn-bakalar-na-crveno .gj-nutri-row {\n  display: grid;\n  grid-template-columns: repeat(3, minmax(0, 1fr));\n  gap: 10px;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-nutri-row > div {\n  min-width: 0;\n  padding: 17px 15px 16px;\n  border: 1px solid var(--gj-line);\n  border-radius: var(--gj-radius-sm);\n  background: rgba(255, 253, 249, 0.84);\n  box-shadow: 0 8px 24px rgba(34, 48, 45, 0.045);\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-nutri-row dt {\n  margin-bottom: 5px;\n  color: var(--gj-muted);\n  font-size: 9.5px;\n  font-weight: 750;\n  letter-spacing: 0.14em;\n  line-height: 1.35;\n  text-transform: uppercase;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-nutri-row dd {\n  color: var(--gj-night);\n  font-size: 17px;\n  font-weight: 700;\n  font-variant-numeric: tabular-nums;\n  line-height: 1.25;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-nutri-cap {\n  margin-top: 12px;\n  color: var(--gj-muted);\n  font-size: 12.5px;\n  line-height: 1.62;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-nutri-cap strong {\n  color: var(--gj-ink);\n  font-weight: 700;\n}\n\n\/* Closing card *\/\n\n#recipe-sr-latn-bakalar-na-crveno .gj-close {\n  position: relative;\n  display: grid;\n  grid-template-columns: minmax(0, 1fr);\n  gap: 10px;\n  padding: clamp(28px, 4vw, 40px);\n  overflow: hidden;\n  border-radius: var(--gj-radius-lg);\n  background:\n    radial-gradient(circle at 100% 0%, rgba(201, 165, 92, 0.18), transparent 23rem),\n    linear-gradient(135deg, var(--gj-night), var(--gj-night-deep));\n  color: #f3efe7;\n  box-shadow: var(--gj-shadow-md);\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-close::before {\n  content: \"\";\n  position: absolute;\n  top: 0;\n  bottom: 0;\n  left: 0;\n  width: 4px;\n  background: linear-gradient(to bottom, #d3b36d, var(--gj-gold));\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-close-kicker {\n  color: #d6b970;\n  font-size: 10.5px;\n  font-weight: 700;\n  letter-spacing: 0.18em;\n  text-transform: uppercase;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-close-quote {\n  max-width: 820px;\n  color: #f2eee5;\n  font-family: var(--gj-serif);\n  font-size: clamp(20px, 2.7vw, 27px);\n  font-style: italic;\n  line-height: 1.42;\n  text-wrap: balance;\n}\n\n#recipe-sr-latn-bakalar-na-crveno .gj-close-copy {\n  max-width: 830px;\n  color: #c9c5ba;\n  font-size: 14px;\n  line-height: 1.7;\n}\n\n\/* Hover \u2014 samo na ure\u0111ajima koji zaista podr\u017eavaju hover *\/\n\n@media (hover: hover) and (pointer: fine) {\n  #recipe-sr-latn-bakalar-na-crveno .gj-ing-group:hover,\n  #recipe-sr-latn-bakalar-na-crveno .gj-steps > li:hover,\n  #recipe-sr-latn-bakalar-na-crveno .gj-nutri-row > div:hover {\n    transform: translateY(-2px);\n    border-color: rgba(168, 111, 32, 0.24);\n    box-shadow: 0 16px 38px rgba(34, 48, 45, 0.09);\n  }\n}\n\n\/* Responsive *\/\n\n@media (min-width: 760px) {\n  #recipe-sr-latn-bakalar-na-crveno .gj-ing-grid,\n  #recipe-sr-latn-bakalar-na-crveno .gj-info-grid {\n    grid-template-columns: repeat(2, minmax(0, 1fr));\n  }\n\n  #recipe-sr-latn-bakalar-na-crveno .gj-info-card--wide {\n    grid-column: 1 \/ -1;\n  }\n\n  #recipe-sr-latn-bakalar-na-crveno .gj-nutri-row {\n    grid-template-columns: repeat(6, minmax(0, 1fr));\n  }\n}\n\n@media (min-width: 960px) {\n  #recipe-sr-latn-bakalar-na-crveno .gj-intro-grid {\n    grid-template-columns: repeat(2, minmax(0, 1fr));\n  }\n}\n\n@media (max-width: 820px) {\n  #recipe-sr-latn-bakalar-na-crveno .gj-facts {\n    grid-template-columns: repeat(3, minmax(0, 1fr));\n  }\n\n}\n\n@media (max-width: 680px) {\n  #recipe-sr-latn-bakalar-na-crveno {\n    width: min(100% - 16px, 1120px);\n    border-radius: 20px;\n  }\n\n  #recipe-sr-latn-bakalar-na-crveno .gj-title {\n    font-size: clamp(37px, 12vw, 52px);\n    letter-spacing: -0.038em;\n  }\n\n  #recipe-sr-latn-bakalar-na-crveno .gj-title-accent {\n    margin-top: 9px;\n    font-size: 0.67em;\n  }\n\n  #recipe-sr-latn-bakalar-na-crveno .gj-facts {\n    grid-template-columns: repeat(2, minmax(0, 1fr));\n  }\n\n\n  #recipe-sr-latn-bakalar-na-crveno .gj-hero {\n    border-radius: 18px;\n  }\n\n  #recipe-sr-latn-bakalar-na-crveno .gj-hero figcaption {\n    right: 10px;\n    bottom: 10px;\n    left: 10px;\n    max-width: calc(100% - 20px);\n    font-size: 11.5px;\n  }\n\n  #recipe-sr-latn-bakalar-na-crveno .gj-sec {\n    grid-template-columns: 36px minmax(0, 1fr);\n    gap: 11px;\n  }\n\n  #recipe-sr-latn-bakalar-na-crveno .gj-sec-num {\n    width: 36px;\n    height: 36px;\n  }\n\n  #recipe-sr-latn-bakalar-na-crveno .gj-sec::after {\n    display: none;\n  }\n\n  #recipe-sr-latn-bakalar-na-crveno .gj-rail-head {\n    grid-template-columns: 1fr;\n    gap: 8px;\n  }\n\n  #recipe-sr-latn-bakalar-na-crveno .gj-rail-track {\n    grid-template-columns: 1fr;\n    gap: 18px;\n    padding-left: 4px;\n  }\n\n  #recipe-sr-latn-bakalar-na-crveno .gj-rail-track::before {\n    top: 7px;\n    right: auto;\n    bottom: 7px;\n    left: 10px;\n    width: 1px;\n    height: auto;\n  }\n\n  #recipe-sr-latn-bakalar-na-crveno .gj-rail-stop {\n    padding: 0 0 0 32px;\n  }\n\n  #recipe-sr-latn-bakalar-na-crveno .gj-rail-stop::before {\n    top: 2px;\n    left: 0;\n  }\n\n  #recipe-sr-latn-bakalar-na-crveno .gj-steps > li {\n    grid-template-columns: 46px minmax(0, 1fr);\n    gap: 14px;\n    padding: 17px 16px 17px 14px;\n  }\n\n  #recipe-sr-latn-bakalar-na-crveno .gj-steps > li::before {\n    width: 42px;\n    height: 42px;\n    font-size: 17px;\n  }\n\n  #recipe-sr-latn-bakalar-na-crveno .gj-info-card--wide ul {\n    columns: 1;\n  }\n}\n\n@media (max-width: 430px) {\n  #recipe-sr-latn-bakalar-na-crveno .gj-meta {\n    display: grid;\n    gap: 5px;\n  }\n\n  #recipe-sr-latn-bakalar-na-crveno .gj-meta li + li::before {\n    display: none;\n  }\n\n  #recipe-sr-latn-bakalar-na-crveno .gj-fact {\n    padding: 15px 12px 14px;\n  }\n\n  #recipe-sr-latn-bakalar-na-crveno .gj-fact dd {\n    font-size: 14.5px;\n  }\n\n  #recipe-sr-latn-bakalar-na-crveno .gj-nutri-row {\n    grid-template-columns: repeat(2, minmax(0, 1fr));\n  }\n\n  #recipe-sr-latn-bakalar-na-crveno .gj-hero figcaption {\n    position: static;\n    width: auto;\n    max-width: none;\n    border: 0;\n    border-radius: 0;\n    background: var(--gj-night);\n    backdrop-filter: none;\n  }\n\n  #recipe-sr-latn-bakalar-na-crveno .gj-hero::after {\n    display: none;\n  }\n\n  #recipe-sr-latn-bakalar-na-crveno .gj-pull {\n    padding: 19px 20px;\n  }\n}\n\n\/* Reduced motion *\/\n\n@media (prefers-reduced-motion: reduce) {\n  #recipe-sr-latn-bakalar-na-crveno *,\n  #recipe-sr-latn-bakalar-na-crveno *::before,\n  #recipe-sr-latn-bakalar-na-crveno *::after {\n    scroll-behavior: auto !important;\n    transition-duration: 0.01ms !important;\n    animation-duration: 0.01ms !important;\n    animation-iteration-count: 1 !important;\n  }\n}\n\n\/* Print *\/\n\n@media print {\n  #recipe-sr-latn-bakalar-na-crveno {\n    width: 100%;\n    max-width: none;\n    margin: 0;\n    padding: 0;\n    overflow: visible;\n    border: 0;\n    border-radius: 0;\n    background: #fff;\n    box-shadow: none;\n    color: #000;\n    font-size: 10.5pt;\n    line-height: 1.45;\n  }\n\n  #recipe-sr-latn-bakalar-na-crveno::before,\n  #recipe-sr-latn-bakalar-na-crveno .gj-hero {\n    display: none;\n  }\n\n  #recipe-sr-latn-bakalar-na-crveno .gj-title {\n    font-size: 25pt;\n  }\n\n  #recipe-sr-latn-bakalar-na-crveno .gj-title-accent,\n  #recipe-sr-latn-bakalar-na-crveno .gj-sec-num,\n  #recipe-sr-latn-bakalar-na-crveno .gj-cue,\n  #recipe-sr-latn-bakalar-na-crveno .gj-stage,\n  #recipe-sr-latn-bakalar-na-crveno .gj-steps > li::before {\n    color: #000;\n  }\n\n  #recipe-sr-latn-bakalar-na-crveno .gj-facts,\n  #recipe-sr-latn-bakalar-na-crveno .gj-nutri-row,\n  #recipe-sr-latn-bakalar-na-crveno .gj-ing-grid,\n  #recipe-sr-latn-bakalar-na-crveno .gj-info-grid,\n  #recipe-sr-latn-bakalar-na-crveno .gj-intro-grid {\n    grid-template-columns: repeat(2, minmax(0, 1fr));\n  }\n\n  #recipe-sr-latn-bakalar-na-crveno .gj-fact,\n  #recipe-sr-latn-bakalar-na-crveno .gj-nutri-row > div,\n  #recipe-sr-latn-bakalar-na-crveno .gj-ing-group,\n  #recipe-sr-latn-bakalar-na-crveno .gj-info-card,\n  #recipe-sr-latn-bakalar-na-crveno .gj-steps > li,\n  #recipe-sr-latn-bakalar-na-crveno .gj-pull,\n  #recipe-sr-latn-bakalar-na-crveno .gj-rail,\n  #recipe-sr-latn-bakalar-na-crveno .gj-close {\n    break-inside: avoid;\n    box-shadow: none;\n  }\n\n  #recipe-sr-latn-bakalar-na-crveno .gj-fact,\n  #recipe-sr-latn-bakalar-na-crveno .gj-nutri-row > div,\n  #recipe-sr-latn-bakalar-na-crveno .gj-ing-group,\n  #recipe-sr-latn-bakalar-na-crveno .gj-info-card,\n  #recipe-sr-latn-bakalar-na-crveno .gj-steps > li,\n  #recipe-sr-latn-bakalar-na-crveno .gj-pull {\n    background: #fff;\n    border-color: #bbb;\n  }\n\n  #recipe-sr-latn-bakalar-na-crveno .gj-rail,\n  #recipe-sr-latn-bakalar-na-crveno .gj-close {\n    background: #fff;\n    color: #000;\n    border: 1px solid #999;\n  }\n\n  #recipe-sr-latn-bakalar-na-crveno .gj-rail *,\n  #recipe-sr-latn-bakalar-na-crveno .gj-close * {\n    color: #111 !important;\n  }\n\n  #recipe-sr-latn-bakalar-na-crveno .gj-close::after {\n    content: \"travelshelper.com\";\n    display: block;\n    margin-top: 12px;\n    color: #666;\n    font-size: 9pt;\n    letter-spacing: 0.05em;\n  }\n}\n<\/style>\n\n<section id=\"recipe-sr-latn-bakalar-na-crveno\" lang=\"sr-Latn\" aria-labelledby=\"recipe-title-sr-latn-bakalar-na-crveno\">\n  <header class=\"gj-masthead\">\n    <p class=\"gj-eyebrow\">Hrvatska obala \u00b7 Riblje varivo \u00b7 Slani bakalar<\/p>\n    <h2 class=\"gj-title\" id=\"recipe-title-sr-latn-bakalar-na-crveno\">\n      <span class=\"gj-title-main\"><b>Bakalar na crveno<\/b> sa krompirom<\/span>\n      <span class=\"gj-title-accent gj-serif\">u gustom sosu od paradajza<\/span>\n    <\/h2>\n    <p class=\"gj-sub\">Krompir, luk i odsoljeni bakalar kuvaju se u paradajzu, belom vinu i lovoru dok se sos ne zgusne, a komadi ribe ostanu jasno odvojeni.<\/p>\n    <ul class=\"gj-meta\" aria-label=\"Osnovne informacije o receptu\"><li>Kategorija: <strong>Varivo<\/strong><\/li><li>Kuhinja: <strong>Hrvatska, Jadran<\/strong><\/li><li>Metod: <strong>Tiho kuvanje u jednom loncu<\/strong><\/li><li>Te\u017eina: <strong>Srednje zahtevno<\/strong><\/li><\/ul>\n  <\/header>\n\n  <dl class=\"gj-facts\" aria-label=\"Vreme, koli\u010dina i kalorije\"><div class=\"gj-fact\"><dt>Koli\u010dina<\/dt><dd>6 porcija<\/dd><\/div><div class=\"gj-fact\"><dt>Namakanje<\/dt><dd>36 sati<\/dd><\/div><div class=\"gj-fact\"><dt>Priprema<\/dt><dd>25 min<\/dd><\/div><div class=\"gj-fact\"><dt>Kuvanje<\/dt><dd>1 h 15 min<\/dd><\/div><div class=\"gj-fact\"><dt>Ukupno<\/dt><dd>37 h 55 min<\/dd><\/div><div class=\"gj-fact\"><dt>Po porciji<\/dt><dd>\u2248 480 kcal<\/dd><\/div><\/dl>\n\n  <figure class=\"gj-hero\">\n    <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=\"\u0160iroka \u010dinija bakalara i krompira u crvenom sosu od paradajza, sa lovorom, per\u0161unom i hlebom sa strane\" width=\"1000\" height=\"563\" loading=\"lazy\" decoding=\"async\">\n    <figcaption>Bakalar na crveno sa velikim komadima krompira i ribe u gustom sosu od paradajza.<\/figcaption>\n  <\/figure>\n\n  <section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-sr-latn-bakalar-na-crveno\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span>\n      <h3 id=\"recipe-origin-sr-latn-bakalar-na-crveno\">Bakalar na crveno: slojevi krompira, ribe i paradajza bez raspadanja<\/h3>\n    <\/div>\n\n    <div class=\"gj-intro-grid\">\n      <div class=\"gj-copy-col\">\n        <p class=\"gj-dropcap\">Bakalar na crveno priprema se od istog su\u0161enog i soljenog bakalara koji se koristi za svetle namaze i druga posna jela, ali zavr\u0161ava kao toplo varivo sa paradajzom i krompirom. Boja nije jedina razlika. Luk, vino, lovor i paradajz grade sos u kome se komadi ribe polako otvaraju, dok krompir osloba\u0111a dovoljno skroba da te\u010dnost postane puna i blago gusta. Jelo ostaje rusti\u010dno, sa jasno vidljivim sastojcima.<\/p> <blockquote class=\"gj-pull\">\u0160erpa se protresa, ne me\u0161a: tako skrob zgu\u0161njava sos, a krompir i listovi bakalara ostaju \u010ditavi.<\/blockquote> <p>Odsoljavanje je prvi uslov za uravnote\u017een sos. Bakalar se dr\u017ei u hladnoj vodi u fri\u017eideru trideset \u0161est do \u010detrdeset osam sati, uz vi\u0161e promena vode. Debljina ribe i po\u010detna koli\u010dina soli znatno variraju. Mali probni komad kuva se pre zavr\u0161ne pripreme i proba. Ako je i dalje izrazito slan, namakanje se nastavlja. Ta procena je va\u017ena, po\u0161to se tokom kuvanja u paradajzu te\u010dnost smanjuje i preostala so postaje jo\u0161 izra\u017eenija.<\/p> <p>Luk se polako omek\u0161ava u maslinovom ulju dok ne postane staklast i sladak, bez tamnog pr\u017eenja. Beli luk ide kratko pred vino. Kada vino skoro ispari, dodaju se paradajz i lovor, pa sos dobija desetak minuta zasebnog kuvanja. Ovaj po\u010detak uklanja sirovu kiselost paradajza i daje stabilnu osnovu pre nego \u0161to u \u0161erpu u\u0111u krompir i riba. Dodatna voda ili blag riblji fond treba da bude topao.<\/p> <p>Krompir se se\u010de na debele kolutove ili krupne komade jednake veli\u010dine. Pretanki komadi se raspadaju pre nego \u0161to bakalar omek\u0161a. U \u0161irokoj \u0161erpi sla\u017eu se luk i sos, krompir i komadi ribe, pa se te\u010dnost doliva samo toliko da sastojci budu skoro pokriveni. Jelo se ne me\u0161a varja\u010dom. \u0160erpa se povremeno protrese kru\u017enim pokretom, \u010dime se krompir i riba ne lome, a skrob ravnomerno ulazi u sos.<\/p>\n      <\/div>\n\n      <div class=\"gj-copy-col\">\n        <p>Bakalar je ve\u0107 pro\u0161ao su\u0161enje i soljenje, pa mu nije potrebno agresivno klju\u010danje. Tiho vrenje, sa jedva vidljivim mehuri\u0107ima, \u010duva listove mesa i spre\u010dava da povr\u0161ina postane tvrda. Vreme zavisi od debljine komada, ali se posle \u010detrdesetak minuta proveravaju i riba i krompir. Riba treba lako da se razdvaja vilju\u0161kom, dok krompir mora biti potpuno mekan, ali jo\u0161 sposoban da zadr\u017ei oblik pri serviranju.<\/p> <p>Sos se zavr\u0161ava bez bra\u0161na. Deo krompira mo\u017ee da se pritisne uz ivicu \u0161erpe i vrati u te\u010dnost, \u0161to daje prirodnu gustinu. Per\u0161un se dodaje pred kraj, a biber tek posle probanja. So se obi\u010dno ne stavlja. Petnaest minuta odmora van vatre omogu\u0107ava da se sos smiri i da krompir upije jo\u0161 malo te\u010dnosti. Jelo \u0107e tada biti gu\u0161\u0107e nego odmah posle ga\u0161enja ringle, pa ga ne treba previ\u0161e redukovati.<\/p> <p>Bakalar na crveno \u010desto se slu\u017ei u vreme posta i zimskih praznika, ali tehnika nije vezana samo za jednu priliku. Duboka \u010dinija, komad hleba i malo maslinovog ulja dovoljan su zavr\u0161etak. Na tanjiru treba da ostanu veliki komadi krompira i listovi ribe u tamnocrvenom sosu, bez ka\u0161aste mase. Kada se \u0161erpa protresa umesto me\u0161anja, jelo zadr\u017eava izgled i dobija gustinu iz samih sastojaka.<\/p> <p>Ovo varivo \u010desto je jo\u0161 skladnije posle kratkog stajanja, ali se ne ostavlja dugo na toploj ringli. Odmor od petnaest minuta dovoljan je da se ukusi pove\u017eu i sos zgusne. Za kasnije serviranje jelo se brzo hladi, a slede\u0107eg dana zagreva polako. Kru\u017eni pokreti \u0161erpe ostaju korisni i tada: \u010duvaju komade krompira i bakalara, dok dodatna ka\u0161ika vode vra\u0107a te\u010dnost koju je skrob upio tokom \u010duvanja.<\/p>\n      <\/div>\n    <\/div>\n  <\/section>\n\n  <aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-sr-latn-bakalar-na-crveno\">\n    <div class=\"gj-rail-head\">\n      <div>\n        <p class=\"gj-rail-kicker\">Od odsoljavanja do odmorenog variva<\/p>\n        <h3 id=\"recipe-timeline-sr-latn-bakalar-na-crveno\">Ritam bakalara na crveno<\/h3>\n      <\/div>\n      <p class=\"gj-rail-total\">Aktivno: 1 h 40 min \u00b7 Namakanje: 36 h \u00b7 Odmor: 15 min<\/p>\n    <\/div>\n\n    <ol class=\"gj-rail-track\">\n      <li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Bakalar se potapa u hladnu vodu i stavlja u fri\u017eider.<\/span><\/li>\n      <li class=\"gj-rail-stop\"><time datetime=\"PT18H\">18:00<\/time><span>Redovne promene vode izvla\u010de so iz debljih komada.<\/span><\/li>\n      <li class=\"gj-rail-stop\"><time datetime=\"PT36H25M\">36:25<\/time><span>Luk, vino i paradajz grade osnovu za krompir i ribu.<\/span><\/li>\n      <li class=\"gj-rail-stop\"><time datetime=\"PT37H40M\">37:40<\/time><span>Gotovo varivo sklanja se sa vatre i miruje petnaest minuta.<\/span><\/li>\n    <\/ol>\n\n    <p class=\"gj-rail-sum\"><strong>Recept ukratko.<\/strong> Slani bakalar nama\u010de se trideset \u0161est sati u fri\u017eideru, uz najmanje \u010detiri promene vode. Luk se polako omek\u0161ava u maslinovom ulju, zatim se dodaju beli luk, vino, paradajz i lovor. Deblji komadi krompira i o\u010di\u0161\u0107eni bakalar sla\u017eu se u \u0161iroku \u0161erpu i skoro prekrivaju toplim ribljim fondom. Varivo tiho vri oko \u010detrdeset minuta, a \u0161erpa se povremeno protresa umesto me\u0161anja. Kada su riba i krompir mekani, deo krompira se pritisne u sos radi prirodnog zgu\u0161njavanja. Per\u0161un i biber ulaze na kraju, pa jelo miruje petnaest minuta. Dobija se \u0161est obilnih porcija.<\/p>\n  <\/aside>\n\n  <section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-sr-latn-bakalar-na-crveno\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span>\n      <h3 id=\"recipe-ingredients-sr-latn-bakalar-na-crveno\">Sastojci<\/h3>\n    <\/div>\n\n    <div class=\"gj-ing-grid\">\n      <div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-soak-ingredients-sr-latn-bakalar-na-crveno\">\n          <h4 id=\"recipe-soak-ingredients-sr-latn-bakalar-na-crveno\">Za odsoljavanje<\/h4>\n          <ul>\n            <li><strong>700 g su\u0161enog slanog bakalara<\/strong><em>Namaka se 36\u201348 sati u fri\u017eideru.<\/em><\/li> <li><strong>3 l hladne vode za namakanje, plus voda za promene<\/strong><\/li>\n          <\/ul>\n        <\/section><\/div>\n      <div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-stew-ingredients-sr-latn-bakalar-na-crveno\">\n          <h4 id=\"recipe-stew-ingredients-sr-latn-bakalar-na-crveno\">Za crveno varivo<\/h4>\n          <ul>\n            <li><strong>1 kg krompira, ise\u010denog na debele kolutove<\/strong><\/li> <li><strong>300 g crnog luka, tanko se\u010denog<\/strong><\/li> <li><strong>4 \u010dena belog luka, sitno seckana<\/strong><\/li> <li><strong>60 ml ekstra devi\u010danskog maslinovog ulja<\/strong><\/li> <li><strong>150 ml suvog belog vina<\/strong><\/li> <li><strong>800 g seckanog paradajza iz konzerve<\/strong><\/li> <li><strong>500 ml toplog ribljeg fonda sa malo soli<\/strong><\/li> <li><strong>2 lovorova lista<\/strong><\/li> <li><strong>25 g ravnog per\u0161una, sitno seckanog<\/strong><\/li> <li><strong>1\/2 ka\u0161i\u010dice sve\u017ee mlevenog crnog bibera<\/strong><\/li>\n          <\/ul>\n        <\/section><aside class=\"gj-ing-note\"><strong>Alergeni i zamene.<\/strong> Recept sadr\u017ei ribu i sulfite iz vina. Fond mo\u017ee da sadr\u017ei celer. Vino se mo\u017ee zameniti dodatnim fondom i 20 ml limunovog soka, uz druga\u010diju kiselost. Bakalar se nama\u010de isklju\u010divo u fri\u017eideru; dodatna so se stavlja samo ako je posle zavr\u0161etka zaista potrebna.<\/aside><\/div>\n    <\/div>\n  <\/section>\n\n  <section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-sr-latn-bakalar-na-crveno\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span>\n      <h3 id=\"recipe-method-sr-latn-bakalar-na-crveno\">Odsoljavanje i tiho kuvanje variva, korak po korak<\/h3>\n    <\/div>\n\n    <h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Namakanje i \u010di\u0161\u0107enje<\/h4>\n    <ol class=\"gj-steps\">\n      <li><div><p class=\"gj-step-t\">Potopite bakalar<\/p><p class=\"gj-step-x\">Bakalar isperite, stavite u veliku posudu, prekrijte hladnom vodom i dr\u017eite poklopljen u fri\u017eideru na 4 \u00b0C ili ni\u017ee.<\/p><\/div><\/li> <li><div><p class=\"gj-step-t\">Menjajte vodu i proverite so<\/p><p class=\"gj-step-x\">Tokom 36 sati promenite vodu najmanje \u010detiri puta. Pred kuvanje mali komad kratko skuvajte i probajte; po potrebi nastavite namakanje do 48 sati.<\/p><\/div><\/li> <li><div><p class=\"gj-step-t\">Kratko prokuvajte i o\u010distite<\/p><p class=\"gj-step-x\">Bakalar prekrijte sve\u017eom vodom, dovedite do blagoga vrenja i kuvajte 10 minuta. Ocedite, sa\u010duvajte 250 ml te\u010dnosti, pa uklonite ko\u017eu, kosti i tamne opne.<\/p><\/div><\/li>\n    <\/ol> <h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Osnova od paradajza<\/h4>\n    <ol class=\"gj-steps\">\n      <li><div><p class=\"gj-step-t\">Omek\u0161ajte luk<\/p><p class=\"gj-step-x\">U \u0161irokoj \u0161erpi zagrejte maslinovo ulje na srednje slaboj vatri. Dodajte luk i kuvajte 10\u201312 minuta, dok ne postane staklast i sladak.<\/p><\/div><\/li> <li><div><p class=\"gj-step-t\">Dodajte vino i paradajz<\/p><p class=\"gj-step-x\">Ume\u0161ajte beli luk 30 sekundi, zatim sipajte vino i kuvajte 3\u20134 minuta. Dodajte paradajz i lovor i tiho kuvajte jo\u0161 10 minuta.<\/p><\/div><\/li>\n    <\/ol> <h4 class=\"gj-stage\"><span aria-hidden=\"true\">03<\/span> Slaganje i tiho kuvanje<\/h4>\n    <ol class=\"gj-steps\">\n      <li><div><p class=\"gj-step-t\">Slo\u017eite krompir i ribu<\/p><p class=\"gj-step-x\">Polovinu krompira rasporedite preko sosa, dodajte bakalar, pa zavr\u0161ite ostatkom krompira. Sipajte topao fond i po potrebi deo sa\u010duvane te\u010dnosti, skoro do vrha sastojaka.<\/p><\/div><\/li> <li><div><p class=\"gj-step-t\">Kuvajte bez me\u0161anja<\/p><p class=\"gj-step-x\">Dovedite do vrlo blagoga vrenja, poklopite napola i kuvajte 35\u201340 minuta. Na svakih deset minuta \u0161erpu uhvatite za dr\u0161ke i blago protresite kru\u017enim pokretom.<\/p><\/div><\/li> <li><div><p class=\"gj-step-t\">Proverite meko\u0107u i gustinu<\/p><p class=\"gj-step-x\">Krompir probodite tankim no\u017eem, a bakalar vilju\u0161kom. Ako je sos redak, pritisnite dva ili tri komada krompira uz ivicu i vratite ih u te\u010dnost. <span class=\"gj-cue\">Riba treba lako da se lista, krompir da bude mekan, a sos da obla\u017ee ka\u0161iku bez bra\u0161na.<\/span><\/p><\/div><\/li> <li><div><p class=\"gj-step-t\">Odmorite pre serviranja<\/p><p class=\"gj-step-x\">Ume\u0161ajte per\u0161un i biber laganim protresanjem, sklonite sa vatre i ostavite 15 minuta. Probajte sos pre bilo kakvog dodavanja soli.<\/p><\/div><\/li>\n    <\/ol>\n  <\/section>\n\n  <section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-sr-latn-bakalar-na-crveno\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span>\n      <h3 id=\"recipe-practical-sr-latn-bakalar-na-crveno\">Serviranje, \u010duvanje i o\u010duvanje komada u varivu<\/h3>\n    <\/div>\n\n    <div class=\"gj-info-grid\">\n      <section class=\"gj-info-card\"><h4>Serviranje posle kratkog odmora<\/h4><p>Varivo se slu\u017ei toplo, ali ne vrelo, u dubokim \u010dinijama sa komadima ribe i krompira u svakoj porciji. Hleb je dovoljan prilog. Nekoliko kapi maslinovog ulja mo\u017ee da se doda tek na tanjiru, bez prekrivanja ukusa paradajza i bakalara.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>\u010cuvanje i ponovno zagrevanje<\/h4><p>Brzo ohla\u0111eno varivo \u010duva se do 2 dana na 4 \u00b0C ili ni\u017ee. Podgreva se samo jednom, na tihoj vatri, do najmanje 74 \u00b0C, uz blago protresanje \u0161erpe. Po potrebi se doda malo vode. Zamrzavanje omek\u0161ava krompir i nije preporu\u010dljivo.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>\u010cetiri upotrebljive varijacije<\/h4><ul><li>Mala koli\u010dina suvih gro\u017e\u0111ica mo\u017ee da se doda uz paradajz za primorsku slatko-kiselu notu.<\/li><li>Deo ribljeg fonda mo\u017ee da se zameni sa\u010duvanom te\u010dno\u0161\u0107u od kratkog kuvanja bakalara, posle provere slanosti.<\/li><li>Olju\u0161teni \u010deri paradajz mo\u017ee da zameni deo konzervisanog paradajza u sezoni.<\/li><li>Za gu\u0161\u0107i sos vi\u0161e krompira se pritisne uz ivicu \u0161erpe, bez dodatka bra\u0161na.<\/li><\/ul><\/section>\n      <section class=\"gj-info-card\"><h4>Tri zapa\u017eanja iz test kuhinje<\/h4><ol><li>Probni komad bakalara kuva se i proba pre nego \u0161to u\u0111e u ceo lonac.<\/li><li>\u0160erpa mora biti \u0161iroka kako bi krompir i riba stajali u plitkim slojevima.<\/li><li>Varja\u010da se ne koristi posle slaganja; kru\u017eno protresanje \u010duva oblik sastojaka.<\/li><\/ol><\/section>\n      <section class=\"gj-info-card gj-info-card--wide\"><h4>Potrebna oprema<\/h4><ul><li>Velika posuda sa poklopcem za namakanje<\/li><li>\u0160iroka \u0161erpa sa debelim dnom i dve dr\u0161ke<\/li><li>Kuhinjska pinceta za kosti<\/li><li>Tanak no\u017e za proveru krompira<\/li><li>Kutla\u010da za serviranje bez lomljenja ribe<\/li><\/ul><\/section>\n    <\/div>\n  <\/section>\n\n  <section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-sr-latn-bakalar-na-crveno\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span>\n      <h3 id=\"recipe-nutrition-sr-latn-bakalar-na-crveno\">Nutritivne vrednosti po porciji<\/h3>\n    <\/div>\n\n    <dl class=\"gj-nutri-row\"><div><dt>Kalorije<\/dt><dd>\u2248 480 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>\u2248 46 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>\u2248 36 g<\/dd><\/div><div><dt>Masti<\/dt><dd>\u2248 16 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>\u2248 6 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>\u2248 820 mg<\/dd><\/div><\/dl>\n    <p class=\"gj-nutri-cap\"><strong>Porcija:<\/strong> 1\/6 recepta. <strong>Klju\u010dni alergeni:<\/strong> riba, sulfiti; mogu\u0107i celer u fondu. Vrednosti su okvirna procena prema standardnim referentnim podacima; stvarni rezultat zavisi od brenda namirnica, oce\u0111ivanja, upijanja masno\u0107e i veli\u010dine porcije.<\/p>\n  <\/section>\n\n  <footer class=\"gj-close\">\n    <p class=\"gj-close-kicker\">Zavr\u0161ni utisak<\/p>\n    <p class=\"gj-close-quote\">Gust sos ne tra\u017ei bra\u0161no kada krompir polako kuva, a \u0161erpa se protresa bez lomljenja ribe.<\/p>\n    <p class=\"gj-close-copy\">Odsoljeni bakalar unosi dubinu, paradajz kiselost, a krompir prirodnu puno\u0107u. Posle kratkog odmora svaki komad ostaje jasan u tamnocrvenom sosu koji se zadr\u017eava na ka\u0161ici.<\/p>\n  <\/footer>\n<\/section>\n\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-latn-bakalar-na-crveno\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Bakalar na crveno sa krompirom u gustom sosu od paradajza\",\n  \"description\": \"Jadransko varivo od odsoljenog bakalara, krompira, luka i paradajza, tiho kuvano sa belim vinom i lovorom.\",\n  \"inLanguage\": \"sr-Latn\",\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\": \"Hrvatska, Jadran\",\n  \"recipeCategory\": \"Riblje varivo\",\n  \"cookingMethod\": \"Tiho kuvanje u jednom loncu\",\n  \"keywords\": \"bakalar na crveno, bakalar sa krompirom i paradajzom, jadransko varivo od bakalara, odsoljeni bakalar u sosu\",\n  \"prepTime\": \"PT25M\",\n  \"cookTime\": \"PT1H15M\",\n  \"totalTime\": \"PT37H55M\",\n  \"recipeYield\": \"6 porcija\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"480 kcal\",\n    \"carbohydrateContent\": \"46 g\",\n    \"proteinContent\": \"36 g\",\n    \"fatContent\": \"16 g\",\n    \"fiberContent\": \"6 g\",\n    \"sodiumContent\": \"820 mg\",\n    \"servingSize\": \"1\/6 recepta\"\n  },\n  \"recipeIngredient\": [\n    \"700 g su\u0161enog slanog bakalara\",\n    \"3 l hladne vode za namakanje, plus voda za promene\",\n    \"1 kg krompira, ise\u010denog na debele kolutove\",\n    \"300 g crnog luka, tanko se\u010denog\",\n    \"4 \u010dena belog luka, sitno seckana\",\n    \"60 ml ekstra devi\u010danskog maslinovog ulja\",\n    \"150 ml suvog belog vina\",\n    \"800 g seckanog paradajza iz konzerve\",\n    \"500 ml toplog ribljeg fonda sa malo soli\",\n    \"2 lovorova lista\",\n    \"25 g ravnog per\u0161una, sitno seckanog\",\n    \"1\/2 ka\u0161i\u010dice sve\u017ee mlevenog crnog bibera\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Namakanje i \u010di\u0161\u0107enje\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Potopite bakalar\",\n          \"text\": \"Bakalar isperite, stavite u veliku posudu, prekrijte hladnom vodom i dr\u017eite poklopljen u fri\u017eideru na 4 \u00b0C ili ni\u017ee.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Menjajte vodu i proverite so\",\n          \"text\": \"Tokom 36 sati promenite vodu najmanje \u010detiri puta. 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