Poach the fish fillet (e.g. Branzino, gilthead, …) in boiling salted water for 10 minutes. Alternatively, take cooked fish scraps, e.g. from grilling.
Roughly shred the fish.
Peel the garlic and press it through a garlic press.
Put all the ingredients in a bowl and mix everything until you get a fine paste.
Preparation Tip:
Bakalar is served in Croatia as an appetizer on white bread. Olives go very well with it.
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