Tsiladia (cod fish dish)
Preparation time: 20 minutes
Cooking time: 20 minutes
- 1 kg (2.2 lbs) cured cod fish, desalted
- 2 cups onion, sliced
- 1 cup spring onion, chopped (optional)
- 1 garlic clove, sliced
- 2 tablespoons Kalamata balsamic vinegar
- 1 1/2 cups Messinian extra virgin olive oil
- 2 bay leaves
- 1/4 cup Messinian black raisins
- 2 cups freshly squeezed tomato juice
- 2 tablespoons tomato paste
- 2 cups water
- Salt to taste
- 1/2 cup white flour
Dip the cod fish in the flour. In a wide pan, pour in 1 cup olive oil and heat up. Add the cod fish and fry on both sides. Place in an ovenproof dish.
Sauté the onions in 1/2 cup olive oil until soft and douse with the vinegar. Add the remaining ingredients, apart from the raisins, and simmer over low heat for 15 minutes. Add the raisins and remove from heat. Pour the sauce over the cod fish.
Serve with oven-baked potatoes, and lettuce and carrot salad.
Tsiladia is a traditional recipe from Messinia. It is usually made on 25 March (the Day of the Annunciation), Palm Sunday or the Metamorphosis of the Soter, when fish is usually consumed.
Source: Dimitra Vourdounioti
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