Bakaliaros

Summary
( Salted Cod Fillets )
The traditional meal served on March 25, when Greece was liberated from the Turkish occupation in 1821. Also on October 28, when Prime Minister Metaxa refused to join the Axis before World War II.

The fillets are dried and cured with coarse sea salt.
Servings: 6


Ingredients

• 2.20 lbs of cod (Salted Dry Cod)
• 1 large egg
• 6 oz of flour for all purposes
• a little vegetable oil
• 1-2 pinches of white pepper
• 6 oz of water

Directions

• Cut the cod into small pieces and soak overnight in water.
• Change the water 2-3 times.
• Drain the fish.
• In a bowl, mix together the flour, water, beaten eggs and pepper.
• Dip the cod pieces in the batter, one at a time.
• Place in preheated oil in frying pan and fry until golden brown on both sides.

Source: EatGreekTonight

Psarosoupa avgolemono

Summary
Fish Soup in creamy lemon sauce
Servings: 6

Ingredients

• 4 1/2 cups of fish's broth
• 1-2 pinchesof  pepper
• 1 1/2 cup of rice
• 2-3 pinches of salt
• 1 medium sea bass, approx. 600 gr.

Directions

• Boil the fish until done, remove but keep warm.
• Add the rice to the fish stock and boil for 20 minutes.
• Add the salt and pepper and remove pot from the heat.
• Add the avgolemono mixture to the remaining fish stock, stirring well.
• Serve immediately with pieces of the sea bass.

Extras

• 1-2 cups vegetable's broth
• 2 eggs
• a little flour for all purposes
• 1 lemon, squeezed
• 1 white onion

Avgolemono sauce directions

• Mix a little flour with the lemon juice.
• Add the eggs and beat well.
• Slowly add the broth while continuing to beat.
• Pour and mix the avgolemono sauce into your food.
• Remove from heat before the sauce thickens.

 Source: EatGreekTonight

Kakavia (Variation)

Summary
Fish and Vegetable Soup
Servings: 8

Ingredients

• 2-3 medium carrots
• 1 medium celery (stalks)
• 4.40 lbs of fish, mixed
• 6 tablespoons of olive oil
• 2 1/4 cup of white onions, chopped
• 1 teaspoon of salt
• 2 1/4 cup of chopped tomatoes
• 8 cups of water

Directions

• Clean and wash the fish.
• Skin the tomatoes, remove the seeds and dice into cubes.
• Slice the other vegetables and add with tomatoes to pot of water and boil for 45 minutes.
• Add the fish and boil for another 15 minutes.
• Strain all the ingrediants through a sieve to remove the fishbones.
• Serve the soup with fried croutons.
• You can add shrimp or pieces of lobster and simmer for an extra 15-20 minutes.

Source: EatGreekTonight

Kakavia

Summary
A flavourful fish soup.

Ingredients

• 1 egg, lightly beaten
• 2 lbs of fish, 1/2 small, 1/2 large, gutted and scaled
• 1 cup of olive oil
• 3 medium, white onions, sliced
• 1 pinch of pepper
• 1 pinch of salt
• 3 medium tomatoes, sliced

Directions

• Put the smaller fish in a pot with enough water to cover them to boil.
• Add the olive oil, the sliced onions and the sliced tomatoes.  
• After boiling them for about 30-45 minutes, strain them through a strainer, making sure the meat of fish is well pressed. 
• Return to the heat and now add the larger pieces of fish to it. 
• Add water to cover.  
• After about 1/4 hour, remove it from the heat and slowly take out each large fish and remove the bones, head and fins. 
• Take a full egg and mix it with a fork.  
• Add a little bit of the water from the soup and keep on mixing. 
• Add a small cupful of cooled soup to the egg mixture.
• Once again add it to the soup pot and add the lemon juice.
• Heat the soup before serving, but not too much, otherwise the fish will be over cooked

Source: EatGreekTonight

Marinated Sole Fish

Ingredients

•     Pepper
•     Salt
•     2 cloνes of garlic
•     Rosemary
•     2 bay leafs
•     Parsley
•     flour
•     700gr [1.5 lb] sole fish
•     1 lemon
•     1 cup oliνe oil
•     1/3 cup of white wine
•     1.5 cups of tomato juice

Directions

1. Clean the innards and scales from the fish.
2. Wash fish well.
3. Squize lemon and sprinkle fish with juice.
4. Place flour on a plate and dip sole in it on both sides
5. Heat olive οil in frying pan large enough for the fish and fry it until its golden borwn on both sides.
6. Place ready fish in a platter and cover to keep it warm.
7. With a scoop, remove half the oil from the frying pan.
8. Add 4 tablespoons of flour in the pan and stir well.
9. Crush garlic and add to the mix in the frying pan.
10. Chop parsley and add to mix.
11. Add a little bit of rosemary, bay leaf, salt and pepper in the mix and keep stiring.
12. Add tomato juice and white wine and stir well for about 10 minutes.
13. Pour sauce over the sole fish and serve.

Source: Greekrecipes.gr

Grilled Grouper fish with tomatoes

Ingredients

•     4 Slices of grouper fish (Sfirida)
•     2 large tomatoes (ripe)
•     1/2 cup olive oil
•     1 lemon
•     Parsley
•     Salt
•     Pepper

Directions

1. Thinly chop tomatoes and parsley.
2. Marinate fish with a little olive oil and salt and grill till done.
3. In the mean time add the chopped tomatoes, parsley, olive oil, juice form 1 lemon as well as salt and pepper in a bowl and mix all together well.
4. When fish is ready remove from grill and pour over the tomatoe sauce.
5. Serve hot.

Note : Served best with potato salad.

Source: Greekrecipes.gr

Baked Cod Fish

Ingredients

•     Pepper
•     Salt
•     Olive oil
•     150gr (.35 lb) feta cheese
•     Oregano
•     3 cloves of garlic
•     3 ripe tomatoes
•     2 cod fish fillets

Directions

1. Grease a baking pan with some olive oil and place the fish fillets in it.
2. In a bowl chop and crush the tomatoes, add a pinch of oregano, 4 tablespoons olive oil, and 3 crushed cloves of garlic. Mix everything together well.
3. Pour some of the tomato mix over each fillet and add some salt and pepper to taste.
4. Crumble some feta cheese over each fillet and bake in a preheated oven at 180C (350 F) for 30 to 45 minutes.
5. Check the fish occasionaly to make sure it does not get overcooked and dry up.
6. Serve hot.

Note : Goes well with potato salad. Serves 2.

Source: Greekrecipes.gr

Baked Pargus [Fagri] Fish

Ingredients

•     Pepper
•     1kg (2 lb) Pargus Fish
•     Salt
•     0.5 cups white wine
•     1 barley rusk
•     1 clove of garlic
•     Parsley
•     Olive oil
•     3 medium sized tomatoes

Directions

0. Preheat Oven to 180C [350F].
1. Clean the fish and salt it well on both sides.
2. Gate the tomatoes and add in a large bowl. Finely chop up about 4 tablespoons of parsley and add to the bowl, crush one clove of garlic, add to the bowl. Add 1.5 cups of extra virgin olive oil, half a cup of white wine, as well as salt and pepper and mix everything well.
3. Place the fish in an oven dish and sprinkle the crumbled rusk over it.
4. Pour the sauce over the fish and crumbles.
5. Place the dish in the preheated oven and bake for 60 minutes (can take up to 80 in some ovens) and remember to occasionally spoon some sauce over the fish while its cooking.

Serves 2.

PS. Alternatively to Pargus fish you can use sea bass, dentex or bream.

Source: Greekrecipes.gr

Tuna fish salad - (Tonosalata)

NOTES

Greek : Τοματοσαλάτα
Serves / Yields : 4 persons

INGREDIENTS

• 1 tin tuna fish
• 4 lettuce leaves, finely chopped
• 1 green pepper, chopped
• 1 diced cucumber, cut in slices
• 1 tomato, chopped
• Some Corn (from a tin or fresh), optional
• Juice of one lemon
• Oil
• Salt

METHOD 

Break up tuna fish and mix with lettuce, pepper, cucumber, tomato, corn, some oil and salt. Pour over lemon juice and serve.

Source: Greek-recipe.com

Greek Rice With Fish (Psaropilafo Tis Kivelis)

 

This is a delicious dish, using any fish that is suitable for soups, e.g. sea bass, trout, monk fish or a combination of these. In Greek this is called Kiveli's fish rice dish. Kiveli (or Kyveli)was a famous lady of the Greek theatre last century - George Papandreou, grandfather of our present Prime Minister, was her third husband and she his second. You can see a photo of her at the bottom of this post. Kiveli created this dish one day when she had limited ingredients and had to prepare a meal for a lot of people. The meal was a success - people asked for seconds! - and the dish was thus named after her.

Ingredients

1 kg fish – this should be fish suitable for soup, e.g. sea bass, monk fish, trout or a combination of these)

2 carrots cut into 3 pieces each

4 onions sliced

4 sprigs celery leaves

1 bay leaf

100 ml extra virgin oil

1½ cups pilaf rice

3 tbsp butter (2 for sauce, 1 for rice)

1 cup milk

2 tbsp flour

1 egg yolk

Preparation

Clean and wash the fish.

Boil the carrots, onions, bay leaf, celery leaves and oil for 30 minutes.

Add the fish and continue boiling for another 10 minutes approx. – the fish is ready when the flesh can be easily removed from the bone.

Remove the fish and set aside.

Remove 3 cups of liquid from the pan and pass through a very fine sieve.

Put this in a pan and add the 1½ cups of pilaf rice and 1 tbsp butter, bring to the boil and then simmer at a very low heat for 15 minutes.

Pass the remaining liquid in the pan through a thick sieve into a bowl.

For the Sauce

Place the 2 tbsp butter in a pan and melt.

Add the flour and stir briskly for approx. minutes.

Add the milk and continue stirring.

When it starts to thicken, add enough of the liquid in the bowl to make a consistent sauce – neither too thick nor too thin.

Add the egg yolk and stir briskly for approx. 1 minute.

Remove from the heat.

Remove the bones from the fish and cut into large portions.

Serve the pilaf rice on a large dish and spread 2-3 spoonfuls of the sauce on top.

Place the fish on top.

Spread another 5-6 spoonfuls of sauce on top.

The remaining sauce can be set aside for anyone who wishes to add more.

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Authentic Greek Recipes

Greek Gavros (Whiting) With Peppers

We showed in a previous post how to prepare whiting (gavros) as a meze. Below you can see another way of preparing it as a delicious dish with red, green, orange and yellow peppers.

Ingredients


1 kg small whiting
1 onion sliced into fine rings
1 green pepper
1 red pepper
1 orange pepper
1 yellow pepper
2 cloves garlic
4 tbsp tomatoes cut into cubes without juice or seeds
3 tbsp parsley chopped
60 ml olive oil
Salt and pepper to taste


Preparation

Cut the peppers in half and remove the seeds.

Place the peppers under the grill with the skin side up for approx. 15 minutes.

You can now remove the skin easily and discard it.

Remove the head, tail and central bone from the whiting, keeping just the fillet but making sure that the fish are whole and not split.

Salt the fish and place in the fridge while you prepare the sauce.

Slice the peppers.

Place the oil in a frying pan and gently fry the onion rings for 2 minutes.

Add the peppers and garlic and fry for another 3 minutes.

Add the tomato cubes and parsley, stir and fry for another 2 minutes, adding salt and pepper.

Place half of the sauce you have now prepared in a shallow oven dish.

Arrange the fish on top of the sauce and then spread the remaining sauce on top.

Place in a pre heated oven at 180 degrees Celsius for 30 minutes, so that the fish is cooked and the sauce set.

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Authentic Greek Recipes

Greek Spetsiotiko Fish

This is a method of baking fish that comes from the island of  Spetses - hence the name Spetsiotiko. It can be used for a few different types of fish. The one we prepared which you can see in the photo is Fagri or sea bream. You can also use large Lavraki or sea bass, Sinagrida or dentex, Sfirida or white grouper, large Tsipoura or dorado. As far as I have checked, these are the correct English translations of the fish names.


Ingredients


1 kg fish
3 cups grated tomatoes
1 ½ cups olive oil
3 tbsp parsley finely chopped
1 clove garlic crushed
1 cup crumbled rusks
Salt & pepper


Preparation

Clean the fish and salt it.

You can leave the fish whole, but if it is large you can cut it into slices.

Make the sauce by mixing all the ingredients in a bowl, apart from the rusks.

Place the fish in an oven dish and pour the sauce over it.

Take half of the rusks and sprinkle them over the fish.

Put a little of the sauce over the rusks to moisten them.

Sprinkle the rest of the rusks on top.

Put in a pre heated oven at 180 degrees Celsius for approx. 1 hour.

During this time, once or twice you can spoon some of the sauce in the oven dish over the fish. If, for some reason, you find that there is not enough sauce, you can add a little white wine.

When it’s done, the sauce should be like a crust on the fish.

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Authentic Greek Recipes

Greek Cod (Bakaliaros) With Garlic Sauce (Skordalia)

This fish dish is normally accompanied by garlic sauce (skordalia) and beetroot. What you see in the photo may look like mashed potatoes, but is the skordalia. The photo shows the fish called galeos, but this is most likely unobtainable abroad, so as it belongs to the cod family, we have given the recipe using cod below. It is very easy to prepare and is similar to fish croquettes.

To make the skordalia and beetroot, please go to a previous post here which gives the recipe.

Ingredients

1 kg fresh cod
4 tablespoons flour
300 ml sunflower oil
Salt to taste


Preparation

Cut the cod into slices approx. 3cm wide.

Remove the central bone, fold open the remaining flesh and cut it in half.

Salt each of the pieces and sprinkle flour on them.

Deep fry in hot oil for 4 minutes approx.

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Authentic Greek Recipes

Greek Gavros (Whiting) Mezes

This is a simple Greek meze, usually accompanied by the Greek drink ouzo. A meze is a kind of hors d'œuvre eaten in Greece, accompanied by ouzo, retsina or beer. The fish gavros (whiting) is very popular in Greece. This meze can also be a side dish at a meal or as part of a buffet.

Ingredients


½ kg whiting
3 tablespoons all purpose flour
3 tablespoons finely chopped parsley
1 tablespoon finely chopped garlic
200 ml sunflower oil

Preparation

Remove and discard the head, entrails and spine of the whiting. When you remove the spine, fold open the fillet but making sure that it is joined the in the middle after removing the spine.

Drain the fillets and salt them.

Make ‘sandwiches’ with the fillets – placing one on top of another, with the inside part in the middle.

Place a layer of parsley and garlic in the middle of each of the fillet ‘sandwiches’ and then carefully sprinkle flour on the outside.

Put the oil in a pan and heat until it is very hot.

Carefully place the fillets in the oil and fry each side for about 3–4 minutes. The combination of the oil and the flour will ensure that both sides of the fillet will stick to each other.

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Authentic Greek Recipes