50 min

    500 g bakalaj,
      olive oil,
        medium sized onion,
          3 cloves of garlic,
            handful of chopped parsley,
              2,5 dl šalša (tomato paste), salt, pepper and
                optional bay leaves

Put already beaten and soaked bakala in a bowl and pour water over it. Add salt and cook it until it is tender. Take it out of the water, remove the bones and divide it in pieces. Save the water in which it was cooked. In another saucepan, roast the chopped onion and garlic in olive oil. Add bakala, and some pepper and roast to color. Add šalša (tomato paste), chopped parsley and some water in which bakala was cooked (you can also add white wine), mix and cook for some time.