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Orders placed from 30/09 to 06/10 will be served from 07/10. Thank you for your understanding!
Step by Step Instructions
  • Step 1: Boil the cod fillets for 8-10 minutes in salted water. Drain them and let them rest for 10 minutes until they are cold enough to handle. Crumble them and be careful to remove any fishbones or skin that is left on. Place the fish crumbles in a large bowl and add the rest of the ingredients: the soaked rusks, basil, Florina pepper, scallions, ouzo, olive oil, mustard, ketchup, salt and pepper. Cover your hands with olive oil and mix all of the ingredients together until they form an even mixture. Shape the mixture into tablespoon-sized balls and gently roll them over the breadcrumbs.
  • Step 2: Heat a large pan with extra virgin olive oil over medium heat. Sizzle the meatballs for a few minutes, until crispy and golden brown. Remove them from the pan and place them on a platter covered with paper towel to soak up any excess oil.
  • Step 3: To make the sauce: Pour the tomato sauce in a large shallow pot, add the sliced olives and 100ml of hot water. After adding salt, pepper and sugar to taste, cook over low-medium heat until the sauce starts shimmering. Lower the heat, add the fish meatballs and cook for a further 10 minutes. Scatter basil leaves over the top and some extra freshly ground black pepper, and serve.
Ingredient List
  • 1kg frozen cod fillets
  • 3 Cretan wood- oven baked barley rusks, soaked in water & well drained
  • 3 tbsp ouzo
  • 1 Florina sweet red pepper, finely chopped
  • 3-4 fresh scallions finely chopped
  • ½ cup fresh basil finely chopped
  • 1 tbsp mustard
  • 1 tsp chili flakes
  • 1tsp ketchup classic
  • 3 tbsp extra virgin olive oil Kalamata
  • Sea salt & freshly ground black pepper to taste
  • Panko breadcrumbs for coating
  • For the sauce:
  • 280g traditional tomato & thyme sauce
  • ½ cup pitted Kalamata olives
  • 1 tsp sugar
  • Sea salt & freshly ground black pepper to taste

Cod meatballs with tomato & olive sauce

  • Preparation
  • Cooking
  • 6

A mouth- watering twist of the classic cod recipe that Greeks enjoy on the 25th of March, brought to us by chef Dina Nikolaou! Accompany with "tsipouro", the all- time classic Greek distillate!

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