Author Notes
Fresh fish and spices have a prominent role in the cooking of Thessaloniki, where this dish comes from. Having been a cultural crossroad for centuries, this is a city of good eaters where household recipes are never disappointing. I discovered the original version of this dish thanks to Gastronomos, which is my favorite publication on greek cooking. Our version has a series of minor changes. —Evangelia
Ingredients
-
1
codfish fillets (I prefer to buy an entire fish and cut the fillets at home
-
1 tablespoon
red wine vinegar
-
1 tablespoon
olive oil
-
5 sprigs
fresh parsley, thinly chopped, stems discraded
-
1
garlic clove, mashed
-
1 teaspoon
curcuma
-
200 milliliters
dry white wine
-
½ teaspoons
chili flakes
-
3-4
thyme flowers
-
10
saffron stigmas
-
Sea salt, freshly ground pepper
Directions
-
Put the vinegar and 1 small spoon salt in a large bowl. Marinate the fillets in this liquid for 1 hour
-
Rinse the fillets with water and dry with a clean towel
-
Use a large, low pan to heat the oil in medium fire
-
Add half of the tomatoes, half parsley, the garlic and the curcuma
-
Five minutes later add the fish fillets and cook for another 5 minutes
-
Add the remaining tomatoes, parsley, the saffron, salt, pepper and the wine
-
Cover and let cook for 10 minutes
-
Use a strain spatula to serve the fish and tomatoes in a plate. Let the sauce cook for another few minutes, till in thickens
-
Pour the sauce on top of the fish and serve
See what other Food52ers are saying.