Salt Cod Plaki with Raisins

Greek style oven-braised fish or plaki is a delicious way to eat fish.  This version also includes raisins for added sweetness.

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2 pounds boneless saltcod filet, desalted
1/4 pound dark seedless raisins
1/2 to 2/3 cup olive oil, plus 3 tbs
1 pound red onions coarsely chopped 
1 tbs tomato paste, diluted in 2 tbs water
4 to 5 large potatoes cut into 1/2 inch thick oval slices
1 bay leaf
1 small cinnamon stick
salt and pepper to taste


Preheat the oven at 400 °F.

1.  Heat 3 tablespoons olive oil in a skillet and sauté the onions for 3 to 4 minutes.

2.  Add the diluted tomato paste and continue sautéing for another 5 minutes or so. Remove from heat.

3.  Oil a large baking pan. Place the potatoes in the pan, and season with salt and pepper. Strew the onions around the potatoes.

4.  Pour the raisins and their liquid around the potatoes, too. Add the bay leaf and cinnamon and toss lightly.

5.  Drizzle in another third cup of olive oil and enough water to come about halfway up the potatoes. Bake the potatoes for one hour.

6.  In the meantime, dredge the cod lightly with flour.

2.  Heat about half a cup of olive oil in a large heavy skillet, and add the fish, in batches, frying until lightly golden.

3.  Remove and drain on paper towels.

4.  Add the fried cod to the potatoes and bake all together for 10 more minutes or so, so that flavors meld. Serve warm or at room temperature.


Place the saltcod in a large pot with ample water and soak for 24 to 36 hours, changing the water frequently.
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