Ingredients:
1 kilo of salted cod
½ cup of oil
1 bunch of celery
4 chopped onions
6 peeled cloves of garlic
5 potatoes
3 spoonful of vinegar
2 spoonful of dill
Salt, pepper
Instructions:
Cut the cod into pieces, remove its fins and tail and desalt it for 24 hours. Spread the cod pieces and the celery on a pan. Then add the onion, the oil and the water. Cook it at high temperature, until the sauce gets curdy. Before the sauce gets curdy, get 2 ½ cups of the broth, which will be useful for the garlic sauce. Clean and boil the potatoes and then blend them. Melt the garlic in a mortar. Mix the puree with the garlic, salt and pepper, the vinegar, the dill and the broth, until it is homogenized. Get the pan off the stovetop, pour the garlic sauce on the fish and shake the pan well.
The recipe is from the book of the Athonite monk father Nikita “Traditional Athonite Recipes” in Greek.
