I must be a mermaid, Rango. I have no fear of depths and a great fear of shallow living.
― Anaïs Nin

Yesterday, we had windy, but sunny day, here in Split. So, what is the best way to spend a day like that, but take a seaside walk.
And we did!


I think, most of us, Dalmatians, feel certain tranquility being close to the sea. We do not have to swim in it, or sail,…we just need to see it, feel it, or here it
so we can be sure it is there. Near us.




It felt once more how simple and frugal a thing is happiness: a glass of wine, a roast chestnut, a wretched little brazier, the sound of the sea. Nothing else.
― Nikos Kazantzakis, Zorba the Greek

A glass of wine, and we will say, not chestnut but fish (cod fish for example) and the sound of sea. Nothing else.

Enjoy our walk together with us.

Blue as it can get
Blue as it can get
Secret view
Secret view

P.S. Recipe for Cod fish brodetto (Bakalar brodetto)

Cod fish brodetto
Cod fish brodetto

Cod fish Brodetto

2 lbs of cod fish
3 lbs of potatoes
3 large yellow onions
large can of whole tomatoes
10 garlic cloves
a bunch of parsley
2 cups of white vine
1 cup of extra virgin olive oil
Salt, Pepper

Cut the Cod fish into two to 3 inch long pieces and put them in a bowl with water and cover it. Change the water every 8 hours, three times.
Peel the potatoes and cut them into 1/4 to 1/2 inch thick slices, Slice the onions, mince the garlic and chop the parsley.

In a large pot start assembling your brodetto. On the bottom put a layer of onions, then a layer of potatoes, layer of fish and crush a little bit of tomatoes and tomato juice on top. Do this until you are all done and then on top of it put your garlic and parsley, salt and pepper and bouillons.
Pour the wine and olive oil on the top and then add some water to about and inch from the top of the food. Cook on medium until the potatoes are done, for about 30 to 45 minutes. Make sure to serve some great bread on the side because the broth is to die for!
This is even better the next day and it freezes well.

Recipe find and adjusted a little bit here: http://www.mogwaisoup.com/2014/12/baccala-brodetto.html