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Post by polako on Feb 6, 2009 11:08:29 GMT 1
O.K I can understand why it has to be dried etc so that it can go into a stew, but I have just eaten my breakfast and sorry that photo does not sell it at all to me, it looks awful. My stomach is churning.
Have they got broad beans in that stew too??
Someone will have to try hard to sell that to anyone.
I googled soparnik, that looks fun, especially when a woman rests the board with it on on her head (But alas I can not eat it as it is the wrong floury food)
Do people in dalmatia have flat heads from carrying soparnik boards?? hee hee joke!
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Post by capio on Feb 6, 2009 11:28:32 GMT 1
You're lucky, I suffered the torture for many a year... every man and his dog has his own special Bakalar. One Christmas I had to try 17 different types.
Cod is dried in Croatia because they never had access to Fresh cod back in the day, so it's what they're used to. I was kicked out of Konzum for sword fighting with a dried cod once...
This seems an odd thing to say about fish but Bakalar (the dish not the fish) is too fishy... it's pungent it smells like that water one would use to defrost forzen fish.
Croatia has some excellent seafood but this isn't one of them.
Gof... anybody know what the hell that is in English? is superb!
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Post by polako on Feb 6, 2009 11:34:50 GMT 1
Swordfighting in Konzum with dried cod?? That sounds like a laugh......you are one crazy dude Capio I must get back to my marmite and raspberry jam sandwich......... ;D Thanks for the recipe tips.
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Post by galant on Feb 6, 2009 11:41:37 GMT 1
hey capio, i know it stinks and looks off, but it tastes pretty good. when my mum makes it every one leaves the house, they all grab their noses, some of the kids even almost chuck up. but i rekon...put a peg on your nose and it tastes nice. Polako too bad you cant eat spoarnik, its pretty tasty, i cant get enough of it. i can eat that whole wooden board of it, even more...cant satisfy me, but i love that taste and how its covered in olive oil n blitva,. people all over europe eat bakalar. its not just croats.
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Post by galant on Feb 6, 2009 11:44:59 GMT 1
there are fish stews that people make which are uglier than bakalar. ive eaten plates where ive come to the bottom to be greeted by fish eyeballs and weird gills with bony things that look like theyve been floating in some river for a couple of weeks.
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Post by capio on Feb 6, 2009 11:53:06 GMT 1
What actually is soparnik ?
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Post by justapixel on Feb 6, 2009 12:41:09 GMT 1
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Post by capio on Feb 6, 2009 13:04:18 GMT 1
That looks okay... what's in it? Spinach and?
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Post by dalmatino on Feb 6, 2009 13:22:49 GMT 1
Gof... anybody know what the hell that is in English? is superb! amberjack
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Post by dalmatino on Feb 6, 2009 13:25:25 GMT 1
That looks okay... what's in it? Spinach and? olive oil + garlic + salt this is one example of very old people (i dont know how to say it/ not nobleman -"narodni") recipes. This one is from Poljicka Republic and it is very tasty - some people put onion in it. this recipe on coolinarka is BS, soparnik is made on live coal "zeravica", which is put on top of it - I tried to find a good picture but this is the only one I found that resembles a good soparnik www.podaspilje.com/slike/velike/soparnik.jpgalso, it is very thin, not even close to this one on coolinarka
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Post by polako on Feb 6, 2009 13:37:08 GMT 1
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Post by dalmatino on Feb 6, 2009 13:41:47 GMT 1
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Post by polako on Feb 6, 2009 13:47:54 GMT 1
Sounds like the festival in Istria where they try to make the world's biggest omelette.
We should start a thread of all the festivals in Cro and when they are as these festivals are good fun and a real crowd puller.
I love the fishermen's festivals in Istria (apart from the risk of severe food poisoning).
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Post by dalmatino on Feb 6, 2009 13:50:55 GMT 1
Dried fish has very long tradition in Dalmatia, since obviously this was one of the ways to preserve food for winters, when it was impossible to go to the sea. You can dry almost everything from the sea, Merchants from Trieste and Venice started importing Bakalar (dry cod) to Dalmatia in the 18 century and it remained in use until today in a very typical Dalmatian dishes. It needs to soaked 48 hours in water, kept in the fridge, and water needs to be changed every 8-10 hours (to avoid the distinct smell of bakalar). I personally do not like the stew, but i like bakalar "na bilo" (white bakalar) very much - it is cooked, cleaned of bones and skin, and then mashed with potatoes. Then you add lots of olive oil, garlic, and parsley, and that's it - I like it very much www.crochef.com/index.php?page=recepti&id=204
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Post by capio on Feb 6, 2009 15:00:21 GMT 1
I thought it was more to do with the fact that Cod is not a native species so it needed to be preserved for the long journey home.
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