Bakaliaros Plaki – Μπακαλιάρος πλακί2 comments Mar 23rd, 2010 | By Tobias | Category: Fish, Recipes
This great fish dish is another result of a cooking session in the Greek Orthodox Monastery. The Abbot had prepared Stockfish – Cod. Stockfisch is found quite frequently in the Greek cuisine though it is mostly not produced in Greece. The great advantage of Stockfish is that it can be stored easily as it is dry and salted. Prepared the right way it tastes absolutely delicious. In our case the fish was kept in water for 3 day to get rid of the salt.
Preparation time: 2 days
baking time: 90 minutes
- some pieces of Stockfish – cod
- 200 gram of parsley
- 2 red onions
- 2 cloves of garlic
- 4 tomatoes
- tomato paste
- 1 kilo of potatoes
- salt and pepper
soak the fish in plenty of water for 2 to 3 days. Change the water at least 3 times.
cube the onions and spread them in a large casserole. Sprinkle chopped parsley on top.
Fry the diced garlic with some oil in a pot, cube the tomatoes and bring them to boil in a small pot. Add the paste and the oregano, season with salt and pepper. Cook the sauce for half an hour.
Chop the fish into 5 to 10 Centimeter pieces and place it on the parsley. Peel the potatoes and cut them into slices that are just not finger thick. Place the slices on top of the fish. Pour the sauce over the potatoes. Now pour a cup of water over the potatoes and place the baking tray in the oven.
Bake for 90 minutes at 200 degrees centigrade.