One of the best recipes I’ve tested in my Savor Greece, season one rounds was that in Kefalonia… Bakaliaros Pitsipitsardo from Katerina Garbi, a real super cook full of flavor and aromas!!!
Ingredients
Bacakalao (salted cod fish) 1kilo (just over 2 pounds)
Flour
Garlic to taste (the more the better)
Tomatoes (best in season) 4-5 grated
Tomato paste 1tbsp
Four finger pinch of each:
Oregano, marjoram, spearmint, pepper
Bay leaf 1
Little salt
Sugar 1tbsp
White wine 1/3cups
Parsley fresh chopped
Method
Soak the salted cod in fresh water for about 24 hours (change water 3 times) drain and pat dry and cut to medium size pieces without taking the skin off.
![](https://thegreekchef.us/wp-content/uploads/2021/12/katerina-6_Moment-1024x576.jpg)
Flour the fish pieces very well and fry in hot olive oil.
![](https://thegreekchef.us/wp-content/uploads/2021/12/katerina-9_Moment-1024x576.jpg)
Do not mix the pieces in the pan but gently shake the pan. Turn over ones and fry the other side too.
![](https://thegreekchef.us/wp-content/uploads/2021/12/katerina-18_Moment-1024x573.jpg)
Remove and drain on kitchen paper. Keep on the side for the sauce to be cooked.
In a clean pan pour some olive oil, and add your garlic cut to thick slices.
![](https://thegreekchef.us/wp-content/uploads/2021/12/katerina-20_Moment.jpg)
Add the grated tomatoes and the tomato paste and bring to a gentle simmer. Add the herbs and seasoning and at the end the wine. Simmer for a while to thicken the sauce.
![](https://thegreekchef.us/wp-content/uploads/2021/12/katerina-22_Moment-1024x646.jpg)
Place the fish pieces in the simmering sauce and spoon the sauce over the fish, do not turn over the pieces. Cook for about 6 minutes and serve spooning the sauce over the fish.
![](https://thegreekchef.us/wp-content/uploads/2021/12/katerina-24_Moment-1024x576.jpg)
Garnish with freshly chopped parsley and serve with freshly baked bread to soak the sauce up. Simply amazing!!!
Recipe: Katerina Garbi
Watch the video here
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