Cod “tsiladia” (with olive oil and tomato)
Our version of Cod “tsiladia” is special dueto the aromatic Balsamic vinegar by Messino, extra virgin olive oil, and the juicy local currants. Fresh tomato sauce smoothly embraces the codfish and offers extra aroma from fresh tomatoes and bay leaves.
Υλικά
- 1 kg salted Codfish (or desalted/fresh)
- 4 onions
- 3 cloves garlic
- 1 tsp tomate paste
- 3 fresh tomatoes
- 80 gr Messino Balsamic vinegar
- 100 gr Red wine
- 6 bay leaves
- fresh pepper
- salt
- 60 gr sugar
- 80 gr Currants
- 150 gr Olive oil
Οδηγίες
- Disclaimer: We desalt the cod the previous day, by adding it in water. We change the water 3-4 times within the day until the salt is finally off. If you want to avoid this, we suggest buying desalted or fresh codfish
- Preheat the oven set to 200°C (392° F)
- Chop the οnions into thin slices
- Put a pot over medium heat and add 100 gr of the olive oil. When the oil is hot enough add the onions and a pinch of salt and saute them until the onions change color and get soft
- Add the garlic and sautefor a minute. Then add the sugar, tomato paste, bay leaves, and as much fresh pepper as you like
- Stir well and deglaze the pot with Messino Balsamic vinegar and red wine
- Let it simmer for 5 minutes until the alcohol evaporates
- Lower the heat and add the tomatoes, chopped in large cubes. Simmer until the sauce thickens and once itis ready we throw the currants in
- Add the cod filets to amedium pan and pour them with tomato sauce and the rest of the olive oil
- Bake in the preheated ovenfor 30 -35 minutes, until the tomato gets a nice dark color
Extra tip:
- Accompany your dish with roasted potatoes or any green salad
- You could enjoy codfishTsiladia both hot or cold