BAKED COD, CALAMATA STYLE
3 lb salt cod
1 water as needed
1 flour for dipping
1 1/2 cup oil
2 lb onions, sliced
2 lb tomatoes, peeled & strained
1 pepper to taste
Directions
Cut cod into small pcs. Skin it, and soak overnight in enought
wter 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 - 45 min., or until onions
dissolve. Add codfish (& /1/2 c. hot water if needed), cover the pot,
and cook for 10 min., until liquid is absorbed and only the oil
remains.
NOTE: This dish is usually made in the summer, when ripe tomatoes
are readily available
Servings: 6 servings
Bakaliaros Pastos Me Kremmithia~ Kalamatianos Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Fish; Seafood; Vegetable
The History of Recipes
It is quite possible to follow the history of written cooking instructions way back into history, at least as far into history as pharonic Egypt, and maybe further still. However, sadly, these early recipes were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the oldest recipe found, according to historians are some clay tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. As we move into Roman times around 25BC a roman called Apicius compiled a collection of documents detailing recipes cooked by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were split into hors d`oeuvres, main course and dessert, something that is very familiar to us today. Aspicius also describes how the ancient chefs were skilled in the use of many herbs and spices, including a few that are still present in modern kitchens like bay, mint and asafoetida. During the following few centuries, the upper-class families of the West competed to offer the most extravagent banquests, and as a result the best cooks and their recipe collections were greatly in demand. Nevertheless, it wasn`t until the nineteenth century that haute cuisine and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collecting, verifying, and recording recipes to allow everyone to enjoy them. The revolution that is television brings us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting us all to access thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Bakaliaros Pastos Me Kremmithia~ Kalamatianos recipe.
