Bakaliaros Pastos Me Kremmithia, Kalamatianos |
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Ingredients3 lb salt cod
water as needed
flour for dipping
1 1/2 cups oil
2 lb onions, sliced
2 lb tomatoes, peeled and strained
pepper to taste
water as needed
flour for dipping
1 1/2 cups oil
2 lb onions, sliced
2 lb tomatoes, peeled and strained
pepper to taste
ProceduresCut cod into small pieces. Skin it, and soak overnight in enough
water 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 (and /1/2 cup hot water if needed),
cover the pot, and cook for 10 min., until liquid is absorbed and
only the oil remains.
water 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 (and /1/2 cup hot water if needed),
cover the pot, and cook for 10 min., until liquid is absorbed and
only the oil remains.
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