Cod with Spinach, Chard, and Raisins from Kythnos

INGREDIENTS

1 salt cod fillet
700 g fresh spinach leaves, cleaned and washed
1 bunch fresh chard
8 fresh scallions
1 small bunch dill
100 g Corinthian black raisins
1 1/2 tbsp tomato paste
100 ml olive oil
1/2 tsp pepper
1/2 tsp salt

INSTRUCTIONS

The first and most important step is desalting the cod, which begins at least a day ahead. Rinse the fillet well under running water, cut it into six portions, and place them in a large basin filled with cold water. Change the water every six hours so the salt gradually dissolves.

The next day, clean and wash the spinach and chard, cut them roughly, and press them lightly. Finely chop the dill and the fresh scallions.

In a wide pot, lay down a thick layer of spinach and chard. Scatter half the dill and half the scallions on top, then arrange the cod pieces over them. Distribute the remaining dill, scallions, and raisins. Dissolve the tomato paste in 150 ml of water and pour it over the dish. Drizzle with olive oil, season with salt and pepper, and turn on the heat. Once it comes to a boil, lower the flame and simmer covered for twenty-five to thirty minutes, letting the greens and fish release their own juices. Serve optionally with a squeeze of fresh lemon juice.

Eva Monochari

Funky Cook

Wine Pairing

Fish calls for wines with finesse, minerality and a refreshing character. We recommend Assyrtiko Oaked 2021 - Domaine Bougiouris, a white wine from Ασύρτικο with exceptional character and a perfect match. Alternatively, Assyrtiko Voila 2024 - Lyrarakis offers a different but equally enjoyable tasting experience. Finally, Tear of the Pine 2024 - Kechris Winery is an accessible and noteworthy choice. Serve the white wines chilled at 8-10°C for maximum freshness and aromatic expression.