A lovely fish stew from the beautiful island of Zakynthos. My mother in law Sofia’s delicious late autumn dish of salt cod married with super ripe end of season tomatoes. A simple but warming dish, spiked with plenty of garlic and some (preferably home cured) olives. This dish is best served with another Zakynthian favourite, a warm broccoli salad dressed with plenty of fresh lemon juice and extra virgin olive oil.
Bakaliaros Kokkinistos
Μπακαλιάρος κοκκινιστός
Ingredients
- kg of salt cod
- Flour
- Chilled soda water
- EVOO
For the sauce
- 5 cloves of garlic finely chopped
- A handful of fresh flat leaf parsley finely chopped
- EVOO
- 500 g fresh ripe tomatoes grated
- 100 ml white wine
- A handful of olives
Instructions
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Method: soak the cod for 24 hours in several changes of water (or until desalinated). Drain the cod, pat it dry on paper towel, and cut it into serving pieces.
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In a frying pan over medium heat, make the sauce by sautéing chopped garlic in EVOO until fragrant. Add the grated tomatoes, parsley and white wine. Simmer gently. When the sauce starts to come together (around 15-20 mins) add the olives.
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While the sauce is simmering, combine a little of the soda water and flour to make a light batter. Dip the baccala pieces and then fry in EVOO until they are lightly browned. Drain on paper towel to remove any excess oil and then add the fish pieces to the sauce. Simmer for a further 10-15 minutes and then garnish with a little extra parsley and serve immediately.
