Baked cod from Kalamata

This one-pot cod dish originates from Kalamata in Greece - on the Peloponnese peninsula.  It is slightly unusual in that it contains currants which provide a perfect balance for the cod.  It is slightly spicy but not too hot.  The recipe here specifies fresh cod but salt cod can be used.

Preparation Time: 15 Mins

Cooking Time: 1 Hr

Total Time: 1¼ Hrs

Ingredients

For 6 servings…

1 kgm              Cod  - fillets

                     Oregano    

120 ml             Olive oil     

2                    Onions  - chopped roughly       

3 cloves           Garlic  - chopped roughly        

600 gms           Potatoes  - chopped roughly     

4                    Bay leaves  

½ tsp              Peppercorns            

1 stick             Cinnamon  

5 berries          Allspice     

5                    Cloves       

100 gms           Currants    

1                    Pepper  - red - chopped roughly

130 ml             Water       

                     Salt  - flakes

500 gms           Tomatoes  - quartered

1 bunch            Parsley  - chopped    

To serve

                     Bread       

Method

Lay the fish flat in a baking dish and sprinkle with oregano, then set aside.

Heat an oven to 180°C.

Heat the oil in a large frying pan with a lid over a high heat and fry the onions, garlic and potatoes for 5 minutes,

Add the bay leaves, spices, currants and red pepper, along with a sprinkling of oregano and 80 ml of the water.  Cover and steam for 10 minutes, stirring occasionally so that the potatoes do not stick.  Sprinkle in a tablespoon of salt.

Add the tomatoes and cook for a further 2 minutes with the lid on.  Then remove from the heat and pour the mixture over the cod in the baking dish.

Sprinkle half the chopped parsley over the top and the remaining water, then bake in the oven for 40 minutes.

When cooked, garnish with the, remaining chopped parsley and serve with a slice of bread for soaking up the juices.

Variations

Instead of fresh cod use salt cod but soak it overnight before cooking and omit adding extra salt during

the cooking.

Wine recommendations

A dry white wine.

Conventional

     Mâcon

Interesting

     Côtes du Rhône blanc

     Jurançon sec

     Riesling