Although you can't find it in the Adriatic sea, Norwegian codfish still found its way to Croatian hearts and tables and became a Christmas delicacy. Usually eaten on Christmas Eve or, as Croatians call it, Badnjak, the codfish has long ago taken over the royal throne and become a holiday table tradition, which cannot be skipped. While every family has their own little secret or magical addition that makes their cod the tastiest – the Dalmatian recipe is definitely the most famous one – Codfish ''in Bianco''.‍

From the Cold North to the Croatian Christmas Eve Table‍

You've probably wondered why a fish that lives a few thousand kilometers away from the cold north has acquired a cult gastronomic status in Croatia. Cod was brought to Europe in the 15th century by the Venetian nobleman and merchant Pietro Querini. He was shipwrecked halfway from Belgium and was rescued by the inhabitants of the Lofoten Islands in Norway. There they fed him with the food they had in abundance - dry codfish. Italian sailors learned from them how to eat dried fish, cut them into small pieces, and fried them in butter. Upon returning home, Querini also brought a certain amount of dried cod, and he already saw their value - apart from being delicious and rich in nutrients, cod in dry form was also easy to transport because it loses 80 percent of its weight during drying. In the 16th century, an intensive trade of cod began via Venice reaching Zadar and via it to other parts of Dalmatia that were part of the Republic of Venice. From then until today, cod has become an indispensable part of the Christmas Eve table.

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The Traditional Codfish ''in Bianco''‍

Christmas Eve is a special time in Croatia when traditionally, families gather together to prepare for Christmas Day. Almost 90% of the population is Catholic, and since Christmas Eve is a fasting day, Croatians traditionally eat fish. And on the western edge of Croatia – the Dalmatian Coast, of course, codfish ''in Bianco''. With an intense smell and taste, codfish ''in Bianco'' is a perfect dish for any gourmet! It only has a few ingredients gently tossed together without overshadowing the taste of the cod, from potatoes, garlic, and olive oil to parsley, salt, and pepper. All this is mixed in a large pot with smoked cod that has been soaked for 3 days in cold water – creating a one-of-a-kind dish. After eating the delicious codfish ''in Bianco'', Dalmatians usually treat themselves to Fritule, another indispensable treat for Christmas Eve. Those simple dough balls with raisins are a great way to end a Christmas Eve dinner. Later in the evening, locals make their way to the nearby churches to attend Midnight Mass while greeting each other with Sretan Božić (Merry Christmas!)

Gustav Mahler, a famous Austrian composer, once said, ''Tradition is not the worship of ashes, but the preservation of fire,'', and we totally agree. Many of us celebrate the holidays with foods passed down from generation to generation. Heritage is an essential part of our story, and traditions unite family and friends uniquely and upliftingly. If you want to try the traditional codfish ''in bianco'' head over to the Dalmatian coast, to any local restaurant, and enjoy the unique tastes.

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