Fry the fish as usual. Put the dry fish in a deep big plate. In a clean pan, pour the flour and mix it until it is browned. Add the vinegar, the water, the garlic, the laurel, the salt, the crashed tomatoes and the rosemary.Mix it until the sauce gets curdy, in a low temperature.A little while before it is ready, add the pepper.
Clean and unscale the bass fish. Put the fish in a pan, quarter the potatoes and salt them. Put the potatoes among the fish, so that the pan is filled. Then, add some the pepper, the tomatoes , the chopped garlic and parsley, the leaves of laurel and finally the oil.
Mold the balls (giouvarlakia) and place them in greased pan. Bake in a moderate oven. When get browned remove them with a spatula and place them carefully in a Pyrex dish or a deep platter. Meanwhile we prepared the sauce...
If the wild leeks are fine, leave them whole, otherwise cut in two longitudinally.Wash and spread in the pan. clean and wash the fish. Then spread the fish on the wild leeks, over the fish spread the tomato slices..
Soak the bread and squeeze well. Melt tuna with a fork. Mix everything and knead. Le the dough thickens slightly and then...
Clean and wash the fish and vegetables. Boil them in 1.5 litre of water except for the dill. As soon as they are well boiled, separate all the vegetables and mix them by putting them in a blender, except for the peppers which must be thrown away. Strain the fish and put the clean juice in a pot.
Cut the cod into pieces , remove its fins and tail and desalt it for 24 hours. Spread the celery and the cod pieces on a pan. Then add the onion, the oil and the water. Cook it in high temperature until the sauce gets curdy. Before the sauce gets curdy we get 2 ½ cups of the juice which will be useful for the garlic sauce.
Clean, unscale and wash the fish. Put them in a pan. Saute them in oil and add the tomato juice ( diluted with some water), the parsley, the laurel and finally add some salt and pepper. As soon as it is well boiled, pour the sauce on the fish. Put the round sliced tomatoes, which are slightly salted, on the fish
We clean the cod and we cut it into pieces of five to six cm in thickness and we wash it well. Inside the cod’s belly there is a film which we must carefully remove as well as any blood remainings until it is totally white (the old Elders said) and after we sprinkle it with lots of coarse salt , we let it stay in the sieve for two to three hours at least. The cod is a good and ....
We salt the fish, at least 2 hours before cooking, and we put it in a shallow pan (that is, ), which must be small but suitable to contain all the tope pieces. We pour enough...
Soak the bread. Remove any bones and skin from the cod and cut it in pieces. Mash it with the soaked bread, the onion, the tomato and the herbs. Roll the balls in flour and fry them.
We rinse the grouper, we remove its guts and gills and cut it in slices of 5 to 6 centimeters in thickness. We wash the pieces well and we carefully remove any blood remainings. We wash them again and ...
