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Dry cod with potatoes


-1.300 gr salted cod

-1-11/2 kg of potatoes (sliced in half lengthwise)

-1-11/2 kg of oil

-2-3 lemons

-1 big grated onion

-1 clove garlic


-2-3 cups of water




Slice the cod fish and place in water overnight; it is recommended that you change the water 2 to 3 times.

Before you start cooking the fish, scrape the scales and wash thoroughly.

Throw in a medium shallow stewpot, the wedge-shape potatoes, onion, garlic cloves and stir carefully.

Add the sliced cod skin side up.

Add pepper, olive oil, water, cover the stewpot and let the food simmer.

Stir the food as you don’t want it to stick to the bottom of your pot and add water if needed.

As the liquid turns thick, pour the lemon-juice in and stir.

Boil for a while and turn the burner off.

The sauce should be thick and white.

Bibliography: “Cuisine of Lefkada - Xorexa tis nonas, ta mageria tis vavas” (the recipes of godmother and grandmother) of Toulas Skliros.



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