Skordalia, a creamy blend of potato, fish stock, olive oil and of course, plenty of garlic is like a big comforting hug from your Ionian aunty. This dish is indispensable in Greek cookery, being a complement to everything from bakaliaros to crispy zucchini or eggplant slices fried in olive oil.
Ionian folk are known for their skill in making Skordalia and you will find delicious versions from Corfu to Kythira. Mama likes to make her skordalia in the traditional way, with a big solid marble mortar and pestle. More recently however, as she has charged into her eighties, Mama has opted to used her food processor, referred to with much affection as “the machine.”
Mama also swears by the inclusion of a little fish stock in this recipe. If you are making bakaliaros, put one or two pieces of the fish aside from the frying and poach them briefly. The poaching water makes a quick stock which really makes this dish feel truly Ionian.
Skordalia
σκορδαλιά
Ingredients
- 800 g of potatoes
- 5 large garlic cloves
- 1/2 tea cup of fish stock preferably some water from the pot in which you have cooked salted cod
- 1 wine glass of EVOO
- Juice of 1 lemon
- Salt to taste
Instructions
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Wash and peel the potatoes. Place in a large pot of water and bring to the boil.
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Boil the potatoes for approximately 15 minutes (time will depend on the size of the potatoes) until a knife pierces through with little resistance.
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While the potatoes are boiling, peel the garlic and place in the food processor with a pinch of salt. Blend to a puree.
Using a food processor
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Once the potatoes are ready, drain the water and add some of the potatoes to the food processor along with a tablespoon of olive oil, two tablespoons of the fish stock and the juice from the lemon. Blend until the potatoes, oil, stock, lemon juice, and garlic form a thick paste. Repeat the blending process with the remaining potatoes, stock, and olive oil until all the ingredients are combined.
Using a mortar and pestle
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Once blended, mix in salt to taste, and drizzle a small amount of olive oil on the top.
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Using your mortar and pestle and the garlic with a little sea salt and pound into a thick creamy paste. Once the potatoes are ready, drain the water and then add the potatoes, a little at a time with a tablespoon of olive oil, two tablespoons of the fish stock and the juice from the lemon. Blend until the potatoes, oil, stock, lemon juice, and garlic form a thick paste. Repeat the blending process with the remaining potatoes, stock, and olive oil until all the ingredients are combined.
Recipe Notes
While skordalia makes a great meze, it is more traditionally served as a main meal, family style, in a large bowl in the center of the table along with the fried salt cod.
