*  Exported from  MasterCook  *

              Bakaliaros Pastos Me Kremmithia, Kalamatianos

Recipe By     : Spalding
Serving Size  : 6    Preparation Time :0:00
Categories    : Seafood                          Greek

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      lb            Salt cod
                        Water -- as needed
                        Flour -- for dipping
   1 1/2  c             Oil
   2      lb            Onions -- sliced
   2      lb            Tomatoes -- peeled & strained
                        Pepper -- to taste

Baked Cod, Calamata Style

Cut cod into small pieces. Skin it, and soak overnight in enough
water to cover, changing 2 or 3 times. Remove from water; take out
bones; rinse and dry fish well. Dip in flour, shaking off excess, and
fry in hot oil until golden.

In same oil, saute onions until they are soft but not brown. Put them
in wide pot, together with oil from the pan and any of the 1-1/2 c
oil not used in the frying. Add tomatoes and pepper. Simmer for 30 to
45 minutes, or until onions dissolve. Add codfish (& 1/2 c hot water
if needed), cover the pot, and cook for 10 minutes, until liquid is
absorbed and only the oil remains.

Note: This dish is usually made in the summer, when ripe tomatoes are
readily available


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