Bakaliaros Jachni (Braised Salted Cod)
Ingredients for 2 Persons
400g salted cod (Bakaliaros), desalted (soaked for 24h beforehand)
2 medium potatoes, cut into thick slices
1 large onion, sliced into rings
200g diced tomatoes (or fresh grated tomatoes)
50 ml extra virgin Greek olive oil (from Repa Mediterran)
1 garlic clove, finely minced
1 tbsp tomato paste
1 bay leaf
Fresh dill or parsley
Black pepper (use salt sparingly!)
Instructions
Prep: Cut the desalted fish into 5cm chunks.
Sauté: Heat olive oil in a pot and sauté onions and garlic until translucent. Stir in the tomato paste for a minute.
Layering: Add potato slices and sauté briefly. Pour in the tomatoes, bay leaf, and pepper. Add approx. 200 ml of water until potatoes are almost covered.
Simmering: Cook over medium heat for 15 minutes until potatoes are half-cooked.
Adding Fish: Carefully place fish pieces on top of the potatoes. Add a bit more water if needed. Cover and simmer for another 15–20 minutes until the fish is tender and the sauce has thickened.
Finish: Garnish with fresh dill or parsley.
Why is it so healthy?
Salted cod is a low-fat protein powerhouse, rich in iodine and Vitamin B12. Braising (Jachni) is a gentle cooking method that preserves the nutrients of the vegetables, while olive oil provides healthy fats.
What makes it special?
It’s the unique blend of the savory, concentrated flavor of the cod merging with the sweet acidity of the tomato-onion base. It is comfort food at its best.
Who is it for?
Perfect for those who love traditional stews and anyone looking for a heart-healthy, high-protein Mediterranean meal.
Zero-Waste Tip
Use leftover sauce as a base for a seafood pasta the next day. Also, use organic potatoes and scrub them well instead of peeling – the skins add nutrients and texture, leaving no waste behind.
Drink Pairing
A dry Greek white wine with moderate acidity, like a Vidiano or a Savatiano, complements the richness of the tomato sauce perfectly.
Ingredients for 2 Persons
400g salted cod (Bakaliaros), desalted (soaked for 24h beforehand)
2 medium potatoes, cut into thick slices
1 large onion, sliced into rings
200g diced tomatoes (or fresh grated tomatoes)
50 ml extra virgin Greek olive oil (from Repa Mediterran)
1 garlic clove, finely minced
1 tbsp tomato paste
1 bay leaf
Fresh dill or parsley
Black pepper (use salt sparingly!)
Instructions
Prep: Cut the desalted fish into 5cm chunks.
Sauté: Heat olive oil in a pot and sauté onions and garlic until translucent. Stir in the tomato paste for a minute.
Layering: Add potato slices and sauté briefly. Pour in the tomatoes, bay leaf, and pepper. Add approx. 200 ml of water until potatoes are almost covered.
Simmering: Cook over medium heat for 15 minutes until potatoes are half-cooked.
Adding Fish: Carefully place fish pieces on top of the potatoes. Add a bit more water if needed. Cover and simmer for another 15–20 minutes until the fish is tender and the sauce has thickened.
Finish: Garnish with fresh dill or parsley.
Why is it so healthy?
Salted cod is a low-fat protein powerhouse, rich in iodine and Vitamin B12. Braising (Jachni) is a gentle cooking method that preserves the nutrients of the vegetables, while olive oil provides healthy fats.
What makes it special?
It’s the unique blend of the savory, concentrated flavor of the cod merging with the sweet acidity of the tomato-onion base. It is comfort food at its best.
Who is it for?
Perfect for those who love traditional stews and anyone looking for a heart-healthy, high-protein Mediterranean meal.
Zero-Waste Tip
Use leftover sauce as a base for a seafood pasta the next day. Also, use organic potatoes and scrub them well instead of peeling – the skins add nutrients and texture, leaving no waste behind.
Drink Pairing
A dry Greek white wine with moderate acidity, like a Vidiano or a Savatiano, complements the richness of the tomato sauce perfectly.
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