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Step by Step Instructions
  • Step 1: Prepare the cod. Dry the cod well, using paper napkins. Sprinkle with salt, pepper and then flour it, shaking off the excess flour. Heat the olive oil in a frying pan, add the cod and fry for 5-6 minutes on each side. Remove the cod from the frying pan and place it on paper napkins to drain.
  • Step 2: Prepare the mprantada. Put the potatoes in the mortar with the entire clove of garlic and the vinegar and pulp as much as you can. Set the potato mixture aside. Heat the 50g of olive oil in a frying pan and add the onion, the sliced garlic, the peppers and sauté for 5 minutes until they soften and are golden brown. Pour in the diluted sun-dried tomato paste, sprinkle with salt, pepper, the tarragon and add the potato mixture gradually, mixing continuously until it boils and the mprantada thickens. Remove the mprantada from the heat.
  • Step 3: Grease a baking pan with 10g of olive oil and then arrange the pieces of cod on it. Pour the mprantada over the cod and cook in a preheated oven at 190°C for 10-15 minutes.
  • Step 4: Wait for 10 minutes until the food cools off and serve.
Ingredient List
  • 4 pieces of salted cod, soaked in water (200g each)
  • salt
  • ground black peper
  • some flour for the flouring part
  • some olive oil for the frying part
  • 3 potatoes (boiled)
  • 1 onion (finely chopped)
  • 1 pepper (finely chopped)
  • 1 Florina pepper (finely chopped)
  • 2tbsp sun-dried tomato paste (diluted in 70g water)
  • 2 cloves of garlic
  • 60ml extra virgin olive oil
  • 50ml vinegar
  • 2tbsp chopped fresh tarragon

Mprantada with fried cod

  • Preparation
    time
    10'
  • Cooking
    time
    100'
  • 4
An alternative way of cooking the traditional dish of "cod with garlic sauce".
Product Qty
4 Peppers in test tube from Attica "Kollectiva" 25g
€1.95
Sun - dried tomato spread "Gaea" 100g
€2.65
Extra virgin olive oil «One & Olive» from Messinia "Olive Ergo Anagnostopoulos" 750ml
€17.85
Elixir from Ioannina «Amelie» "Vaimakis Family" 250ml
€15.90
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