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Salt Cod in light tomato sauce with spices and raisins.
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Salt Cod “Plaki” in a Pot

So long as you a lot yourself two days to desalt the cod, this recipe then becomes a cinch to make. This is a great, easy dish for midweek and weekends alike. Salt cod is one of the most popular dishes in Greece even though cod is not native to the Aegean. Use Greek olive oil and tomatoes, which you can find by going to my online store here.
Course dinner, Lunch, meze
Cuisine Greek, Greek cuisine, Mediterranean diet, pescatarian
Keyword Diane Kochilas, Greek olive oil, Greek recipes, plum tomatoes, salt cod, seafood
COOK TIME 40 minutes


  • 1 large saltcod fillet about 1 1.2 – 2 pounds / 750 g – 1 kilo
  • ½ -2 / 3 cup extra virgin Greek olive oil
  • 3 medium onions chopped
  • 3 cloves garlic peeled and coarsely chopped
  • 1 ½ cup canned chopped plum tomatoes
  • 2 tbsp tomato past
  • e dissolved in ¼ cup water
  • 1 cup Greek currants or dark seedless raisins
  • 1 cinnamon stick
  • 6-8 whole cloves
  • 5-6 grains allspice
  • Freshly ground black pepper


  1. Soak the salted cod in ample water for 2 days, changing the water every 6 hours or so. Remove and cut into large pieces, about 2 ½ inches / 6 cm square.
  2. In a large skillet heat oil over medium heat and sauté the onions, stirring constantly until wilted, about 10 minutes. Add the tomatoes, bring to a boil, reduce heat and add the tomato paste, raisins and spices. Simmer, covered, for 15-20 minutes or until the onions are very soft.
  3. Place the fish on top, cover the pot and simmer for 12 – 15 minutes, or until the fish is fork tender. Serve immediately.