In the villages of Crete, especially in earlier times and in areas far from the sea, salted cod was one of the few preserved fish available at the local grocers. Salted cod could last for months without spoiling, making it a tasty and affordable choice—hence its nickname "Ftohogiannis" (literally, "Poor John").
Depending on the season, housewives cook it with legumes, potatoes, greens, leeks, onions, dermbie, or simply fry it for the Feast of the Annunciation, on March 25th.
Ingredients:
-
1 kg salted cod
-
½ glass olive oil
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1 kg onions, sliced
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4 potatoes, sliced
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1 bunch parsley, finely chopped
-
pepper
For the bitter orange sauce:
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2 tablespoons flour
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2 tablespoons bitter orange juice
Preparation:
Clean and cut the cod into medium-sized pieces. Place them in a large lekanida (basin) filled with water to desalt the fish (this takes 1 to 2 days), changing the water 2–3 times a day.
In a wide pot, heat the olive oil, add the onions and a little water, and simmer for about 5 minutes.
Add the potatoes and parsley, season with pepper, add water if necessary, and simmer for about 15 minutes.
Next, layer the pieces of cod over the other ingredients and let everything simmer gently for another 15 minutes.
Once the dish is ready, prepare the bitter orange sauce.
In a deep plate, mix the bitter orange juice with the flour and slowly add some of the cooking liquid. Mix well and pour it over the food. Gently swirl the pot in a circular motion to distribute the sauce evenly.
Bring to a gentle boil and then remove from heat.
Cretan glossary:
-
mosora: large clay or metal basin
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kentanes: leeks
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