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-> [Seafood] -> [Bakaliaros pastos me kremmithia, kalamatianos Recipe] |
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Bakaliaros pastos me kremmithia, kalamatianos
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| Artist: |
_ |
| Categories: |
Seafood |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| | BAKED COD, CALAMATA STYLE | | 3
| lbs | Salt cod | | | Water as needed | | | Flour for dipping | | 1 1/2
| cup | Oil | | 2
| lbs | Onions, sliced | | 2
| lbs | Tomatoes, peeled & strained | | | Pepper to taste |
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Procedures:
| 1 | Cut cod into small pcs. | | 2 | Skin it, and soak overnight in enought wter to cover, changing 2 or 3 times. | | 3 | Remove from water; take out bones; rinse and dry fish well. | | 4 | Dip in flour, shaking off excess, and fry in hot oil until golden. | | 5 | In same oil, saute onions until they are soft but not brown. | | 6 | Put them in wide pot, together with oil from the pan and any of the 1 ?c. oil not used in the frying. | | 7 | Add tomatoes and pepper. | | 8 | Simmer for 30 - 45 min., or until onions dissolve. | | 9 | Add codfish (& /?c. hot water if needed), cover the pot, and cook for 10 min., until liquid is absorbed and only the oil remains. | | 10 | Note: this dish is usually made in the summer, when ripe tomatoes are readily available |
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