Ingredients (serves 2)

• olive oil
• 1 garlic clove , sliced
• 4 thin slices chorizo from the deli counter, cut into matchsticks
• a pinch chilli flakes
• 400g tin chopped tomatoes
• 2 thick cod fillets or other sustainable white fish fish
• green beans cooked to serve

How to:

1. Heat 1 tbsp olive oil in a pan then cook the garlic and chorizo for a few minutes. Add the chilli and tomatoes and simmer for 10 minutes until thickened, season.
2. Meanwhile rub the fish with a little more oil, season and grill or steam until cooked through, about 4-6 minutes. Serve the fish with the sauce and green beans.

Recipe via BBC Olive Magazine February 2009

On the 25th of March, Greeks have a double celebration. We celebrate the Greek Independence and The Annunciation (Evangelismos) of Virgin Mary.

The traditional dish of this day is Bakaliaros skordalia.

Ingredients

• 1kg of salt cod
• Sun flower oil for deep frying

For the batter

• 300 ml beer
• 2 cups of all purpose flour
• 1 egg white (beaten into meringue)
• 1 handful of parsley, chopped
• 3/4 cup of water

For the skordalia

• 3 large potatoes(boiled)
• 1 cup shelled walnuts
• 6 cloves garlic, peeled
• 1/2 cup extra-virgin olive oil
• 1/2 tsp salt, plus more to taste
• 3 tbsp white vinegar

How to:

The salted cod fish must be soaked in water for AT LEAST 24 hours, preferably 48 hours before cooking. This is necessary to leach out the salt. Change the water 2-3 times in a 24-hour period. If this is not done, the fish will be so salty that it will not be edible!

1. Remove the skin and any bones from the cod and discard. Flake the cod
2. In a bowl place the flour, parsley, beer and mix. Add the water gradually until the batter is thick. With a spoon mix in the meringue. Refrigerate for at least an hour before battering fish.
3. Mix the cod with the batter
4. Heat the oil in a large frying pan.
5. Spoon the battered cod mix and fry in batches until golden brown.

Skordalia

Mash the potatoes with a fork. In a blender add the walnuts, garlic cloves, olive oil and blend to a paste. Add to the mashed potatoes, season with salt add the vinegar and stir gently. (You can omit the walnuts if you prefer your skordalia plain)

KALI OREXI!

Ingredients (serves 4)

• 800gr dried salt cod (boneless)
• 1 onion
• 2 cloves garlic, chopped
• 150ml (approximately) olive oil
• 2 cans tomato
• flour – enough to coat fish
• 1 bay leaf
• 1 red pepper, sliced

How to:

The salted cod fish must be soaked in water for AT LEAST 24 hours, preferably 48 hours before cooking. This is necessary to leach out the salt. Change the water 2-3 times in a 24-hour period. If this is not done, the fish will be so salty that it will not be edible!

1. Remove the fish from the water. Pat it dry with paper towels and set aside.
2. Pour 1/4 of the olive oil into a large, open frying pan and turn on medium heat.
3. Put flour onto a plate and cover cod in flour. When the frying pan is hot, place the fish in the pan and brown fish lightly on both sides. Set aside.
4. Add the rest of the olive oil to the frying pan. Add the chopped onion and garlic and sauté until the onion is translucent. Add the tomato sauce, red pepper and bay leaf and simmer for about 10 minutes, stirring often.
5. Add the cod fish back into the frying pan, reduce heat and let simmer for about 5 minutes.

Serve with bread.

Ingredients

• 1 tsp Salted Capers
• 1 pack Spinach, torn in to 5cm long pieces
• 1 portion Prime Skinless Cod Fillets
• 1 sprinkle Cooking Salt, for seasoning during cooking
• 4 slices Pancetta
• 1 sprinkle Black Ground Pepper, for seasoning during cooking
• 2 tsp Blended Olive Oil
• 1 whole Lemon
• 1 drizzle Extra Virgin Olive Oil

How to:

1. Wrap the cod fillet in the pancetta, make sure that it is completely covered. Rub the pancetta in oil and then pan fry until golden brown, approximately 5 minutes, then put into a hot oven for a further 5 minutes.
2. Meanwhile, thoroughly wash the spinach and tear the stalks into small pieces, approximately 5 cms long. Take the washed spinach wet from the bowl it’s been rinsed in and put straight into a frying pan. Heat for about 30 seconds and then add a drizzle of oil. Continue cooking until it wilts and turns dark green then add the capers and seasoning and cook until most of the moisture has disappeared.
3. Place the spinach onto a plate, top with the pancetta covered cod and then drizzle with extra virgin olive oil. Finish with a generous slice of lemon.

*Cod fillets from Fin and Flounder

*Recipe via Ocado