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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
codfish fillets (I prefer to buy an entire fish and cut the fillets at home
tablespoon red wine vinegar
tablespoon olive oil
sprigs fresh parsley, thinly chopped, stems discraded
garlic clove, mashed
milliliters dry white wine
teaspoons chili flakes
Sea salt, freshly ground pepper
- 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