Codfish Casserole
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Codfish Casserole

Codfish in the pot with lots of garlic, onion and Horio and olive oil! A recipe of Cretan origin that Horio adds to your recipe book!

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DIRECTIONS

  1. Prepare the codfish as follows: one day before cooking cut the codfish into pieces and put it in a bowl. Cover it with water and leave it for 12-24 hours, while changing the water often, at least 6 times.
  2. Chop the potatoes and the parsley.
  3. In a wide pot, put Horio PDO Kalamata olive oil and sauté the chopped onions and the garlic, until they turn golden. Add the tomato, the tomato paste, the sugar, and the parsley.
  4. Add 2 cups of water, salt, and pepper and let it boil on medium heat for about 20 minutes, until the onions soften.
  5. Cover the codfish in flour, put Horio PDO Kalamata olive oil in a frying pan, and once heated, add the codfish and fry it on both sides.
  6. Add the codfish to the sauce and cook for about 5 more minutes, until the mixture absorbs its fluids. While cooking, keep shaking the pot to prevent sticking at the bottom of it.
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    INGREDIENTS

    2 kilos salted codfish 2 cups Horio PDO Kalamata olive oil 6 medium-sized onions, chopped 6 garlic cloves 6 ripe tomatoes 2 tbsp Horio tomato paste 1 bunch of parsley 2 tsp of sugar Horio PDO Kalamata olive oil and flour for frying salt and pepper
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