Author Notes: Fresh fish and spices have a prominent role in the cooking of Thessaloniki, where this dish comes from. Having been a cultural crossroad for centuries, this is a city of good eaters where household recipes are never disappointing. I discovered the original version of this dish thanks to Gastronomos, which is my favorite publication on greek cooking. Our version has a series of minor changes. —Evangelia
Serves: 4-6
Ingredients
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1
codfish fillets (I prefer to buy an entire fish and cut the fillets at home
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1
tablespoon red wine vinegar
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1
tablespoon olive oil
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5
sprigs fresh parsley, thinly chopped, stems discraded
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1
garlic clove, mashed
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1
teaspoon curcuma
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200
milliliters dry white wine
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½
teaspoons chili flakes
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3-4
thyme flowers
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10
saffron stigmas
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Sea salt, freshly ground pepper
Directions
- Put the vinegar and 1 small spoon salt in a large bowl. Marinate the fillets in this liquid for 1 hour
- Rinse the fillets with water and dry with a clean towel
- Use a large, low pan to heat the oil in medium fire
- Add half of the tomatoes, half parsley, the garlic and the curcuma
- Five minutes later add the fish fillets and cook for another 5 minutes
- Add the remaining tomatoes, parsley, the saffron, salt, pepper and the wine
- Cover and let cook for 10 minutes
- Use a strain spatula to serve the fish and tomatoes in a plate. Let the sauce cook for another few minutes, till in thickens
- Pour the sauce on top of the fish and serve
![Fresh codfish with saffron and other spices 2 Fresh codfish with saffron and other spices](https://wikirecipes.net/wp-content/uploads/2019/04/fdb5d896-a0d9-49ec-8482-bf6fbcc93f9e-codfish2_1000w.jpg)
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![Fresh codfish with saffron and other spices 3 Fresh codfish with saffron and other spices](https://wikirecipes.net/wp-content/uploads/2019/04/8c107576-0920-469c-a6d1-2373388b889d-codfish4_1000w.jpg)
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Photo by Adrianna Glavianno