This recipe is based on one by Chrysa Paradeisi, a Greek cook and food writer born in 1908. She took culinary instruction to most households and I became aware of her as a young teenager. The inclusion of sweetness in the form of the tiny Corinth black raisins suits the fish saltiness perfectly. The toasted pine nuts add woodiness and texture to the dish.
Ingredients (serves 4)
- 500g salted cod
- 2 bay leaves
- 150ml extra virgin olive oil and extra for drizzling
- 3 large onions, finely sliced
- 3 garlic cloves, finely sliced
- 1 tbsp tomato paste
- 150ml dry white wine
- 250 fish or vegetable stock
- 250ml passata
- 1 tsp brown sugar
- 75g small black Corinth raisins
- 75g pine nuts
- A small bunch of parsley, finely chopped
Method
Desalt the cod as per the supplier’s instructions.
Put the cod fillets in a sauteing pan and cover with water. Add the bay leaves and bring to the boil, turn the heat off and leave the cod to cool. Remove any bones and skin.
Bring another large saucepan onto a medium heat. Add the olive oil and the onions and cook slowly for 6-7 minutes stirring regularly until they are translucent. Add the garlic and tomato paste and cook for a couple of minutes longer. Add the wine and let it evaporate. Finely add the passata, sugar, raisins and stock and bring to the boil. Turn the heat down, season with some sea salt and freshly ground black pepper and cook covered slowly for 30 minutes.
Add the cod fillets and cook for a further 30 minutes, adding more water if needed.
Toast the pine nuts on a small frying pan and add to the pan towards the end of cooking.
Serve on top of olive oil crushed new potatoes, some wilted spinach and sprinkle with the chopped parsley.
This dish is perfect with a dry red Tsantali Rapsani wine. Enjoy!