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Thyme and Saffron Cod Fish




Ηands on

Spiced Cod Fish has a prominent role in the cooking of Thessaloniki: Considered a cultural crossroad for centuries, this is a city of good-eaters where household recipes are never disappointing. We discovered this recipe thanks to the greek magazine Gastronomos, which often published stories on traditional greek cooking. 



Put the vinegar and 1 tsp salt in a large bowl. Marinate the fish for 1 hr. 


Rinse the fillets and pat dry with a clean towel. Use a spacious pan to heat the oil on medium heat. Add the garlic and turmeric, thyme and chili, half of the sliced tomatoes, half the parsley. Cook for 5 mins, then add the fillets and continue cooking for another 5 mins. 


Add the remaining tomatoes and parsley, the saffron and the white wine. Cover and let cook for 10 mins. Use a spatula to serve the fish and tomatoes on a plate. Simmer the sauce for a few more minutes, until thickened, then pour on top of the fish and serve. Enjoy!



1 kg fresh codfish, sliced into fillets

4 large tomatoes, thinly sliced
Some fresh parsley, finely chopped
1 garlic clove, mashed
200ml dry white wine
½ tbsp Smoked Chili Flakes
3-4 Wild Thyme Flowers, crushed with dry fingers
1 tsp turmeric
10 saffron stigmas, soaked in a warm water shot glass
Sea salt & pepper
1 tbsp Extra Virgin olive oil
1 tbsp red wine vinegar



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