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.
Ingredients for 4-6:
1 kg codfish fillets (I prefer to buy an entire fish and cut the fillets at home
1 large spoon red wine vinegar
1 large spoon olive oil
4 large tomatoes, thinly sliced
Some fresh parsley, thinly chopped
1 garlic clove, mashed
1 small spoon curcuma
200ml dry white wine
½ spoon chili flakes
3-4 thyme flowers
10 saffron stigmas
Sea salt, freshly ground pepper
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.