Bakaliaros pastos me kremmithia, kalamatianos
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Salt cod |
| Water as needed | ||
| Flour for dipping | ||
| 1½ | cup | Oil |
| 2 | pounds | Onions, sliced |
| 2 | pounds | Tomatoes, peeled & strained |
| Pepper to taste | ||
Directions
BAKED COD, CALAMATA STYLE
Cut cod into small pcs. Skin it, and soak overnight in enought wter to cover, changing 2 or 3 times. Remove from water; take out bones; rinse and dry fish well. Dip in flour, shaking off excess, and fry in hot oil until golden. In same oil, saute onions until they are soft but not brown. Put them in wide pot, together with oil from the pan and any of the 1½ c. oil not used in the frying. Add tomatoes and pepper. Simmer for 30 - 45 min., or until onions dissolve. Add codfish (& /½ c. hot water if needed), cover the pot, and cook for 10 min., until liquid is absorbed and only the oil remains.
NOTE: This dish is usually made in the summer, when ripe tomatoes are readily available