Bakaliaros from Agion Oros with plums

Name: Bakaliaros from Agion Oros with plums
Prep time: 25 min
Cook time: 55 min
Total time: 1 d 1 h 20 min
Yield: 4
Ingredients: 1 fillet cod salted; 250 grams dried plums; 200 grams olive oil; 150 grams lemon juice; 3 white onions; 6 cloves of garlic; black grated pepper; cold water

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Bakaliaros from Agion Oros with plums

Cooking method: Boiling Cuisine: Greek, Mount Athos Κατηγορία: Fish Seafood, Salty World

Difficulty: Intermediate Preparation time 25 min Cooking time 55 min Ωρα ξεκούρασης 24 hour Total time: 25 hrs 20 mins Portions: 4

Ingredients

Servings

1 fillet cod salted (bones removed, but skin on)
250 grams dried plums
200 grams olive oil
150 grams lemon juice
3 white onions (finely chopped)
6 cloves of garlic (finely chopped)
black grated pepper (preferably)
cold water

Instructions

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Put the cod fillet into a bowl with cold water. Place it in the fridge for 24-48 hours, changing the water about 5-6 times, not more.
Drain the cod well, peel the flesh and cut into 10 nice pieces.
In a large frying pan, place the cod pieces and add enough water to cover the fillets.
Turn on the kitchen’s stove at maximum heat, let it boil and then skim it.
Next add onions, garlic, plums, olive oil and keep boiling at medium to high heat, for roughly 30 minutes. Be careful not to allow the fish to get stuck.
Then lower the heat at the lowest point and keep cooking for 10 minutes, until the sauce has become more gruel.
Once the food is ready, turn off the kitchen’s stove, add the lemon juice and remove the frying pan from heat.
Shake the frying pan well to make sure to spread the lemon juice everywhere and whiten the sauce.
Add a lot of pepper, cover lid and let the food cool down for 20 minutes.
Serve the food while it’s still warm, with a lot of bread.

Keywords: cod, fish, seafood, agion, oros, plums

Bakaliaros from Agion Oros with plums

Bakaliaros from Agion Oros with plums

Bakaliaros from Agion Oros with plums

Ingredients

Instructions

Put the cod fillet into a bowl with cold water. Place it in the fridge for 24-48 hours, changing the water about 5-6 times, not more.

Drain the cod well, peel the flesh and cut into 10 nice pieces.

In a large frying pan, place the cod pieces and add enough water to cover the fillets.

Turn on the kitchen’s stove at maximum heat, let it boil and then skim it.

Next add onions, garlic, plums, olive oil and keep boiling at medium to high heat, for roughly 30 minutes. Be careful not to allow the fish to get stuck.

Then lower the heat at the lowest point and keep cooking for 10 minutes, until the sauce has become more gruel.

Once the food is ready, turn off the kitchen’s stove, add the lemon juice and remove the frying pan from heat.

Shake the frying pan well to make sure to spread the lemon juice everywhere and whiten the sauce.

Add a lot of pepper, cover lid and let the food cool down for 20 minutes.

Serve the food while it’s still warm, with a lot of bread.

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