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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

  1. 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.
  2. 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.
  3. 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.