Ingredients:
750 g. Desalted Cod
3 tablespoons Olive Oil
1 shot of ouzo with aniseed
400 g. chopped tomatoes or 1 canned tomatoes concasse
Thyme
Oregano
1 teaspoon sweet sugar
Instructions:
Cut the cod into portions, rinse and let dry. In a deep pan, sauté in hot olive oil the fish, both sides. Add the ouzo and let the liquid slowly evaporate. Add the tomatoes, herbs and sugar. Simmer until the sauce thickens and the fish softens.
Click here for the book of Father Epiphanios \'\'The cuisine of holy Mount Athos\'\'.
