| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Greek | Fish, Main dish, Greek | 6 | Servings |
INGREDIENTS
| 3 | lb | Salt cod |
| Water as needed | ||
| Flour for dipping | ||
| 1 1/2 | c | Oil |
| 2 | lb | Onions, sliced |
| 2 | lb | Tomatoes, peeled & strained |
| Pepper to taste |
INSTRUCTIONS
BAKED COD, CALAMATA STYLE Cut cod into small pcs. Skin it, and soak overnight in enought wter to cover, changing 2 or 3 times. Remove from water; take out bones; rinse and dry fish well. Dip in flour, shaking off excess, and fry in hot oil until golden. In same oil, saute onions until they are soft but not brown. Put them in wide pot, together with oil from the pan and any of the 1 1/2 c. oil not used in the frying. Add tomatoes and pepper. Simmer for 30 - 45 min., or until onions dissolve. Add codfish (& /1/2 c. hot water if needed), cover the pot, and cook for 10 min., until liquid is absorbed and only the oil remains. NOTE: This dish is usually made in the summer, when ripe tomatoes are readily available From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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