Bakaliaros Pastos Me Kremmithia~ Kalamatianos Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
BAKED COD, CALAMATA STYLE
3 lbs: Salt cod,
Water as needed,
Flour for dipping,
1 1/2 cup: Oil,
2 lbs: Onions, sliced
2 lbs: Tomatoes, peeled & strained
Pepper to taste,
Directions:
Cut cod into small pcs. Skin it, and soak overnight in enought
wter to cover, changing 2 or 3 times. Remove from water; take out
bones; rinse and dry fish well. Dip in flour, shaking off excess,
and fry in hot oil until golden. In same oil, saute onions until
they are soft but not brown. Put them in wide pot, together with oil
from the pan and any of the 1 1/2 c. oil not used in the frying. Add
tomatoes and pepper. Simmer for 30 - 45 min., or until onions
dissolve. Add codfish (& /1/2 c. hot water if needed), cover the pot,
and cook for 10 min., until liquid is absorbed and only the oil
remains.
NOTE: This dish is usually made in the summer, when ripe tomatoes
are readily available
Source from luhu.jp
wter to cover, changing 2 or 3 times. Remove from water; take out
bones; rinse and dry fish well. Dip in flour, shaking off excess,
and fry in hot oil until golden. In same oil, saute onions until
they are soft but not brown. Put them in wide pot, together with oil
from the pan and any of the 1 1/2 c. oil not used in the frying. Add
tomatoes and pepper. Simmer for 30 - 45 min., or until onions
dissolve. Add codfish (& /1/2 c. hot water if needed), cover the pot,
and cook for 10 min., until liquid is absorbed and only the oil
remains.
NOTE: This dish is usually made in the summer, when ripe tomatoes
are readily available
Source from luhu.jp