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Yiayia Niki's bakaliaros plaki (cod bake) from Kalamata
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Experience a magical moment with Niki in her stone house on the Mani Peninsula. Enjoy her flavorful dish with currants and salted cod, or try a vegan twist with extra potato and red pepper. Embrace the power of raw fruits and vegetables in this nourishing meal overlooking the beautiful blue water.
Ingredients:
  • 1 kg (2lb 4oz) salt cod or cod fillets
  • 120 ml (4fl oz/½ cup) olive oil
  • 2 onions roughly chopped
  • 3 large garlic cloves roughly chopped
  • 600 g (1lb 5oz) potatoes roughly chopped
  • 4 bay leaves
  • 1 cinnamon stick
  • ½ teaspoon peppercorns
  • 5 cloves
  • 5 allspice berries
  • 100 g (3½ oz/⅔ cup) currants (Zante currants)
  • 1 red (bell) pepper roughly chopped
  • 130 ml (4½ fl oz/generous ½ cup) water
  • 500 g (1lb 2oz) tomatoes (can be tinned) quartered
  • bunch of parsley chopped (including the stalks)
  • dried oregano to taste
  • sea salt flakes
  • bread to serve
Instructions:
  • If using salt cod, soak the fillets overnight in water, then rinse under cold water, drain, and squeeze excess water. Place the fish flat in a baking dish, sprinkle with oregano, and set aside. Preheat the oven to 180ºC (400ºF/gas 6). In a large non-stick frying pan (skillet) with a lid, heat oil over high heat. Sauté onions, garlic, and potatoes for 5 minutes. Add bay leaves, spices, currants, red pepper, a final sprinkle of oregano, and 80 ml (2¾ fl oz/⅓ cup) water. Cover and steam for 10 minutes, stirring occasionally. If not using salted cod, add a tablespoon of sea salt flakes now. Mix in tomatoes and cook for 2 more minutes with the lid on. Remove from heat and pour over the cod. Sprinkle half of the chopped parsley and remaining water over the top. Bake for 40 minutes. Once cooked, garnish with the remaining parsley and serve with bread for soaking up juices.

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