Istrian White Cod

Place the dried cod on a solid surface and beat it with a meat mallet until softened. Soak it in cold water overnight or for at least 4 hours, changing the water once or twice if needed.

Drain, then cook the cod in lightly salted water for about 45 minutes, until completely tender. Reserve some of the cooking water. While still warm, remove the bones and, if desired, peel off the dark grey skin. Place the cleaned fish in a tall bowl or deep pot.

Heat 200 ml olive oil in a pan and sauté two whole garlic cloves until lightly golden. Remove the garlic cloves and allow the oil to cool slightly. Pour the garlic-infused oil over the cod. Season with black pepper and a little salt.

Using a wooden pestle or thick wooden spoon, pound and mash the cod while gradually adding the remaining finely chopped garlic, parsley, and additional olive oil. Continue beating the mixture vigorously until a smooth, creamy and thick paste forms.

If the mixture becomes too thick, add spoonfuls of the reserved cooking water to achieve a lighter color and softer texture. Taste and adjust seasoning with salt and pepper.

Gently reheat and serve immediately.

Serving Suggestion

Traditionally served with hot polenta and a side of sautéed cabbage or kale (“vrzote”), Istrian White Cod is a classic Christmas Eve dish — simple yet rich, highlighting olive oil, garlic, and the deep flavors of preserved Adriatic fish.

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