Bakaliaros from Agion Oros with plums
Ingredients
- 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
- 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.
cod, fish, seafood, agion, oros, plums