Soak the bakalar in cold water for 48 hours, changing the water every eight hours. Peel the skin off and flake the fish. Remove the bones and the brown gut section.
Cook the bakalar in water in a large pot for 2-3 hours over a medium heat. Cook potatoes separately. Drain both well.
Place both into a large bowl and add parsley, salt, pepper, oil and garlic and mix until the dish is almost a paste containing lumps of potato
In Dalmatia, bakalar (dried cod) soup is the traditional dish for Christmas eve. On Christmas day, it's customary to eat pasticada (Dalmatian pot roast), sometimes sarma (stuffed cabbage), raisin doughnuts, krostuli (traditional Christmas doughnuts, finely knotted, fried and dusted with icing sugar), as well as dried figs and nuts.
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1 medium size bakalar (dried cod)
1 lb of potatoes, peeled and thickly sliced
4 cloves of garlic, chopped
1 tablespoon of chopped parsley
1 cup of virgin olive oil
Salt and freshly ground black pepper
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