How did fish from the cold north become the trademark of the entire European southern cuisine? Blame the Venetian trade for the shipwreck in Lofoten. Pietro Querini discovered cod (cod fish) and brought it to Venice and the Dalmatians. Cod fish (Sibenik style): soaked cod (soak cod as usual for 2-3 days before cooking with regular water changes) cook in boiled water with an unpeeled clove of garlic for about 30 minutes, because it becomes harder with prolonged cooking. Clean the skin and cartilage, cut the cod into pieces with your hands and set them aside. In a wide pot, put olive oil, freshly sliced garlic, add cod and potatoes (the amount depends) cut into slices, pour filtered cooking water, add 5-6 pieces of dried figs (or a large spoonful of honey), pepper, salt, (you can add a handful or two of macaroni - penne rigate), cover the tomato puree with a lid and boil. Finally, when the potatoes become soft, add 1 deciliter of pan sugar (prosecco) and cook uncovered, so that the excess liquid evaporates.
Serve and eat when it cools down a bit, if desired sprinkle with parsley from the garden (Dalmatian garden) .
Šibenik
Šibenik
