Instructions:
Coat the desalted haddock pieces in flour and fry them in plenty of olive oil. In a different skillet (or shallow pan) sauté the onions in some of the olive oil kept aside from the haddock. Add the wild greens, season with salt and pepper and keep stirring until they begin to wilt. Add the tomato and paste and cook for about 20 minutes. Place the haddock fillets on top of the greens, add the raisins and cook for a further 10 minutes until all the juices are absorbed, apart from the olive oil
Recipe by EXOHIKO Restaurant , Messinian Gastronomy Festival 2019
Ingredients:
- 1 cup olive oil
- 2 onions, finely chopped
- 5-6 spring onions, finely chopped
- 2-3 ripe tomatoes, cut in cubes
- 1 tbsp tomato paste
- 1 kg wild mountain greens
- salt
- pepper
- 4 cured haddock fillets
- raisin