Codfish in White

Codfish in White

A simbol of fish eaten by Catholics in the past, codfish was traditionally prepared during the holidays – days when, according to Catholic tradition, no meat was eaten. Even today, this culinary delicacy is an essential dish served on the tables of Šibenik on Christmas Eve. Prepare it yourself and enjoy it with your loved ones!


  • 0.40 kg dried codfish
  • 1.5 kg potatoes
  • 4-5 onions
  • Salt
  • Pepper
  • Olive Oil
  • 1 bunch of parsley


Soak the dried codfish in cold water the night before. Clean and chop the onions and parsley. Peel the potatoes and cut them into larger pieces. Pour 2 l of cold water into a pot to boil along with the codfish and the potatoes.

Once the potatoes are cooked, take them out and mash them. Continue to cook the codfish until it is done and then remove and clean it. Place a layer of onions and parsley in an oiled larger pan, then a layer of mashed potatoes, followed by a layer of codfish.

Cover it with one part of the liquid in which the codfish and the potatoes were cooked, season it with salt and pepper and add olive oil. Repeat placing the layers until you use all the ingredients.

Make sure that the onions and the parsley are left last on top. Afterwards, pour the remaining liquid and add the seasoning. Let the dish rest for a while before serving.

Source: "From the Family Cookbok", Marijo Šperanda, Šibenik, 2018