Persons
5
Recipe by Chef Demetrios Melemenis – Messinian Gastronomy Seminars 2015
*Recipe inspired by grandmothers from the villages of Pylos and Methoni
INSTRUCTIONS
Heat 180 ml olive oil in a large skillet. Coat cod pieces in flour.
Cook on both sides. Place fried cod in an ovenproof dish. With the rest of the
olive oil sauté onions until wilted and soft and then pour the vinegar. Add the
rest of the ingredients except for the currants and simmer for 15 minutes. Three minutes before removing from heat add the currants. Pour sauce
over cod pieces, cover with lid and bake in a preheated oven (180oC)
for 10-15 minutes. Serve with garlic mashed potatoes.
Ingredients
- 1 kg of salted cod, desalted
- 2 onions, cut into rings
- 2 shallot onions, cut into rings
- 1 garlic clove, finely chopped
- 2 tablespoons of Kalamata balsamic vinegar
- 250 ml of extra virgin olive oil from Messinia
- 2 bay leaves
- 80 g black currants from Messinia
- 300 ml tomato juice
- 2 tablespoons of tomato paste
- 2 cups of water
- 80 g all-purpose flour
- salt and pepper