Salt cod stew from Tač
The family restaurant Tač is a favourite place of Zagreb’s gourmets and foodies, but it’s becoming more popular even among tourists. The reason for this is their passion for gastronomy and their deep respect for tradition and ingredients. At the heart of their philosophy lies a simple but powerful concept — to combine traditional flavours with a modern approach to gastronomy. Their kitchen, run by Vesna Miletić, prepares dishes that are deeply rooted in Croatian cultural heritage, while Vesna’s husband Tihomir is on a constant mission to find the highest-quality produce during their peak season.
The popularity of Tač’s salt cod stew is best shown by the fact that on Christmas Eve, when codfish is traditionally eaten in Croatia, more than 300 portions come out of their kitchen just to be delivered to homes across Zagreb. And how many they serve in the restaurant in December — no one even knows the number…
INGREDIENTS
salt cod
potatoes
olive oil
garlic
salt
pepper
bay leaf, optional
white wine
parsley leaves
Vesna’s tips & tricks
- the best cod for this recipe is the one labelled ragno, as it takes less time to soak and cook than other types
- for each 400g of cooked cod use 1 kg of potatoes
- olive oil is infused with halved cloves of raw garlic 24 hours in advance
- the water in which you cook the cod will later be used as stock, so clean the cod well before cooking
If you are using the ragno-labelled cod, you need to soak it for 6 to 8 hours; afterwards, it needs to be scrubbed and cleaned and cooked for 6 to 8 hours. Other types of cod are soaked for 3 to 4 days, and the water needs to be changed twice a day. The cooking water will later be used as stock, so clean the cod well before cooking. Remove the bones from the cooked cod, strain the water and season with salt, pepper, bay leaf and white wine to your taste. This will be your stock for further cooking.
Cut the peeled potatoes into ½ inch thick slices. It is important that they are equally thick so that they cook at the same time.
Cover the bottom of the cooking pot with some garlic-infused olive oil and arrange a layer of potatoes on top of it. Continue with a layer of cod and sprinkle it with a little chopped parsley. Continue layering potatoes and fish until you have used up the ingredients. Finish with a layer of potatoes, then pour in the stock. Cover the last layer with a plate and put a bowl of water on top, to act as a weight to keep the potatoes from floating up. Simmer over low heat until the potatoes are done. When everything is cooked through, drizzle with a little more infused olive oil, cover, and let it rest for a few hours so the ingredients imbue with flavours.
Enjoy your meal and enjoy the holidays!
