In Greek: μπακαλιάρος ποσέ, say: bah-kahl-YAH-rohs poh-ZEH
A native New Zealander, Maria Verivaki lives in Chania, Crete and is an accomplished traditional Greek cook.The tangy sauce is fabulous.
- 2/3 pounds of desalinated salt cod, cut in 4 pieces
- 1/4 cup of olive oil
- 1/4 cup of water
- 2 medium leeks (white part only), finely chopped
- 1 onion, finely chopped
- juice of 1 large lemon (about 4-5 tablespoons) or to taste
- 1 teaspoon of flour
- freshly ground pepper (optional, to taste)
Notes from Maria Verivaki:
- No salt is needed. Desalinated salt cod is still quite salty.
- This is a poached dish for those with dietary restrictions whose taste preferences are blander than the average person’s, so the leeks and onions should be stewed instead of sautéed.
Heat olive oil over medium heat in a skillet or saucepan. Add leeks, onions, and 1/4 cup of water. Simmer over low heat with the pot covered. When the leeks and onions have softened considerably, add the fish pieces. Let them cook for about 15 minutes over low heat, again with the lid covered. Fish cooks very quickly; if overdone, it loses its shape.
Mix flour and lemon juice until smooth. When the fish is done, pour the mixture over it and shake the pot from side to side to even out the sauce.
Yield: serves 2
About the Author
Maria Verivaki writes “Organically Cooked,” a blog that has evolved over time from just recipes to a fabulous journal that ties food to her own history and life experience as a legacy for her children. I don’t know which are better – the stories or the recipes. Click on her name at the top of the page to read the entire blog, and for more information on this recipe