This is a very light, summer dish. You can use either fresh or salted cod. If the fish is salted, you should soak it in water for at least 24 hours, changing the water often so that the salt is washed out. A good idea is to stand the fish on a rack, so that it doesn’t come into direct contact with the salt that has settled at the bottom of the basin. If you have to feed more people, you just increase the ingredients accordingly.




500gr. cod, fresh or salted, cut in portions
3 medium potatoes
3 fresh tomatoes chopped (or a can of chopped tomatoes)
3 green onions
1 clove garlic minced
2 tablespoonfuls parsley finely chopped
4 tablespoonfuls olive oil
Salt, pepper



Peel and wash the potatoes, and cut them into quarters. Remove any yellow or wilted leaves from the green onions, cut off the root part, wash and slice thinly.

Place the oil in a pot and sauté the green onions for a few minutes. Add the garlic, the tomatoes and the potatoes with about half a cup of water and let them simmer for about 15 – 20 minutes with the pot covered, until the potatoes are almost done. Prick them with a knife to check. Lay the fish carefully on top of the potatoes. Add salt and pepper and simmer for about 10 minutes. Add the parsley, cover the pot and let it sit for 5 minutes. Taste and adjust the seasonings. There should be a little sauce left in the pot.

Serve and accompany the dish with a fresh mixed salad, feta cheese, Kalamata olives and fresh crusty bread.

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