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
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Ingredients
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1
codfish fillets (I prefer to buy an entire fish and cut the fillets at home
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1 tablespoon
red wine vinegar
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1 tablespoon
olive oil
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5 sprigs
fresh parsley, thinly chopped, stems discraded
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1
garlic clove, mashed
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1 teaspoon
curcuma
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200 milliliters
dry white wine
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½ teaspoons
chili flakes
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3-4
thyme flowers
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10
saffron stigmas
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Sea salt, freshly ground pepper
Directions
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Put the vinegar and 1 small spoon salt in a large bowl. Marinate the fillets in this liquid for 1 hour
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Rinse the fillets with water and dry with a clean towel
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Use a large, low pan to heat the oil in medium fire
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Add half of the tomatoes, half parsley, the garlic and the curcuma
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Five minutes later add the fish fillets and cook for another 5 minutes
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Add the remaining tomatoes, parsley, the saffron, salt, pepper and the wine
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Cover and let cook for 10 minutes
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Use a strain spatula to serve the fish and tomatoes in a plate. Let the sauce cook for another few minutes, till in thickens
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Pour the sauce on top of the fish and serve
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