Bakalar na bijelo

On Sunday, Milo prepared the last third of our Bakalar (our dried stockfish). He soaked it per usual overnight, and boiled it on Sunday. Then he blended it up with potatoes, garlic, parsley, olive oil, salt, and pepper. It turned into a creamy spread (dare I say mousse?) that was super delicious on some ciabatta. Dobar Tek!

 

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