A specialthy of the coastal city of Kalamata.
This dish consists of the rather unusual combination of cod and raisins and is a specialty of the Greek coastal city of Kalamata in the Southern Peloponnese. This dish is quite easy to make and is an excellent mid-week, comfort meal.
- 1/2 kg of cod (salted, fresh or frozen… I used fresh)
- 1/4 kg of onion
- 150 gr. of black raisins
- 75 ml. of olive oil (5 tablespoons)
- 1 tablespoon tomato paste
- 1. If you’re using salted cod, make sure to soak the cod in water for at least 24 hours, ensuring to change the water several times, to remove the salt.
- 2. Heat olive oil in a cooking pot over medium heat, add chopped (not too finely) onions and sautee lightly for a few minutes; make sure to stir constantly to avoid browning the onion, we want it tender but not burnt.
- 3. Dilute tomato paste in 3/4 cup of water and add to onions, bring to boil and simmer for 10 minutes.
- 4. Add raisins to pot and continue to cook for a couple minutes, then add 8 oz. (1 glass) of water and bring to boil then simmer for approx. 1/2 hour until the raisins have expanded/puffed up.
- 5. Add cod to pot and leave to simmer for 15 minutes until the sauce has reduced, then serve fish with raisin-onion sauce spooned overtop.
- The above quantities result in two (generous) servings, simply double quantities to feed 4.
- For a side, try thinly sliced parsnip fries (fried in oilve oil). A good accompaniment would be a mixed green salad with your choice of dressing.