Psari Sto Fourno – Baked Fish


2 large sliced Onion
1 cup Olive Oil
4 medium size, diced Tomatoes
chopped Parsley
3 lbs. white fish steaks or whole fish such as red mullet Fish
1/2 cup White Wine


Saute onion in 1/2 cup oil and 4 tablespoons parsley, salt and pepper.
Simmer for 30 minutes.
Spread sauce evenly in baking dish.
Place fish steaks or whole fish on top.
Pour over wine and remaining oil.
Sprinkle with salt and pepper and bake in a moderate oven for 35 to 40 minutes.
Serves 6.

With green or black olives: Blanch 1 cup olives, strain and add these about 5 minutes before the fish is ready.


Gharithes Me Feta – Baked Shrim With Feta Cheese


2 medium, thinly sliced Onion
1/2 cup Olive Oil
2 lbs., peeled and coarsely chopped Tomatoes
chopped Parsley
2 teaspoons Salt
1/4 teaspoon Pepper
2 cloves Garlic
2 lbs. raw, shelled and de-veined Shrimp
1/2 lb. Feta Cheese


In a frying pan saute onions in olive oil until tender.
Add tomatoes, chopped parsley, salt pepper and garlic.
Cover and simmer for an hour, stirring occasionally.
Put sauce and shrimp in 6 scallop shells or individual fireproof dishes.
Crumble feta cheese over shrimp and bake uncovered in a very hot oven for 10 to 15 minutes, or until shrimp are cooked and cheese is melted.
Garnish with parsley.


Bakaliaros Tiganitos – Fried Cod


1 lb. dried Cod
1 cup Batter
Olive Oil


Cut fish into 3-4 inch pieces; soak overnight in cold water.
Change water several times.
Place cod in a saucepan with enough cold water to cover.
Bring to boiling point.
When cool, remove the skin and bones.

Make a thin batter with flour, water and a little salt.
Heat oil in a frying pan till hot enough to brown a 1 inch bread cube in 1 minute.
Dip cod into batter and fry quickly until browned on all sides, about 3 to 4 minutes.
Cook only 3-4 pieces at a time.
Serve piping hot with scorthalia (garlic sauce).


Psari Savori – Fried Fish in Vinegar Sauce


Olive Oil for frying
1 lb. Fish, goat fish, mackerel, small seabass, or sea bream, cleaned, with heads left on.
Flour for dredging
2 medium, sliced Onion
1/3 teaspoon Chili Pepper
3 -4 cloves, chopped Garlic
1 sprig or 1 teaspoon dried leaves Rosemary
2 Bay Leaf
1/2 cup Red Wine
1/2 cup red wine type Vinegar


In a skillet, heat about 1 inch of olive oil over high heat.
Dredge the fish in the flour, shake to lose excess flour, and fry on both sides until golden.
Be careful not to overcook.
Place fish on paper towels to drain.

Pass the cooking oil through a fine sieve or cheesecloth, wipe the skillet with paper towels, and pour the clean oil back in.
Heat over medium heat and saute the onion for 3 minutes or until transluceent.

Add the chili pepper and the garlic to the skillet.
Return the fish to the skillet, and add the rosemary and bay leaves.
Pour the wine and vinegar over and simmer for about 5 minutes.
Season with salt. Serve fish with the sauce, warm or cold.


Saganaki – Mussels / Shrimp in White Whine


1/4 cup Olive Oil
5 -6 coarsley chopped Chives
2 lbs. Steamed and peeled, or 1 lb. Shucked musselsor Shrimp
1 cup White Wine
1 teaspoon Dijon Mustard
1/2 teaspoon Chili Pepper
1 1/2 cups chopped Parsley
1/2 cup or fish stock Water
2 -3 tablespoons juice Lemon
3/4 cup, crumbled Feta Cheese


In a deep, heavy skillet, heat the olive oil and saute the chives for 2 minutes.
Add the mussels or shrimps, and cook for 1 minute.
Pour in the wine, and when it starts to boil, add the mustard, chili pepper, half the parsley, and the water or stock.
Cook for about 3 minutes, then add the lemon juice, feta cheese, and the rest of the parsley.
Do not stir, but shake the pan to distribute the ingredients evenly.

Remove from the heat, taste, and add salt if needed.
Let cool to just warm, and serve.
It can also be refrigerated for 2 to 3 days.


Oxtapodi Me Saltsa – Octopus With Sauce


1 weighing about 3 1/2 lbs. Octopus
1 cup Olive Oil
2 cloves Garlic
1 lb. chopped Onion
1/2 cup Red Wine
1 1/2 lbs., peeled and diced Tomatos
(no salt) Pepper


Clean and wash the octopus and put into a saucepan without adding water.
Cover and allow to simmer for 10 minutes; drain and peel off the skin.
Cut octopus into small pieces and return to the saucepan.
Add the oil, garlic and onions.
Saute for a few minutes over high heat.
Pour over the wine and when it has almost evaporated, add the tomatos and pepper.
Cover and cook very slowly for about 2 hours or until tender and the sauce is thick.
Serve with rice, pasta or fried potatoes.


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