Bakaliaros Pastos Me Kremmithia, Kalamatianos

Recipe Ingredients

3 lbs	1362g / 48oz	Salt cod
		Water as needed
		Flour for dipping
1 1/2 cups	355ml	Oil
2 lbs	908g / 32oz	Onions - sliced
2 lbs	908g / 32oz	Tomatoes - peeled and strained
		Pepper to taste

Recipe Instructions

Cut cod into small pieces Skin it, and soak overnight in enough water to cover, changing 2 or 3 times. Remove from water; take out bones; rinse and dry fish well.

Dip in flour, shaking off excess, and fry in hot oil until golden. In same oil, saute onions until they are soft but not brown. Put them in wide pot, together with oil from the pan and any of the 1 1/2 c. oil not used in the frying.

Add tomatoes and pepper. Simmer for 30 - 45 minutes, or until onions dissolve. Add codfish (and /1/2 c. hot water if needed), cover the pot, and cook for 10 minutes, until liquid is absorbed and only the oil remains.

Hints

Note: This dish is usually made in the summer, when ripe tomatoes are readily available

Source:
Mrs. Neel Garland

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