Codfish in garlic sauce

Ingredients

• Desalted codfish (300g for each portion)

• 2 kg potatoes, boiled with the skin on

• ½ mashed garlic

• 200g olive oil

• 200g codfish broth (boil the tails without desalting them)

• Juice of 2 lemons

• A little vinegar

Method

Traditionally, garlic sauce is made using a mortar. If you don’t have one, then mash the garlic in a blender, add the potatoes while they are hot and slowly add olive oil, lemon, vinegar and a little pepper and finally the fish broth. Mash the mixture until smooth.

In a bowl, place and mix half country-style flour and half all-purpose flour. Put the codfish and press it slightly so that the flour sticks, and fry in hot oil for about 2,5΄ on each side.

Serve the codfish with the garlic sauce and lemon on the side.

A few words...

Codfish in garlic sauce was probably brought to Patras by the migrants of the Ionian Islands, before or possibly after the liberation from the Ottomans (1828). It is traditionally made and served on important national anniversaries and religious feasts: March 25, October 28, Palm Sunday, and also on the feast day of the patron saint of the city, Agios Andreas (St. Andrea). Residents of Patras participate massively in this custom, and, without any exaggeration, the strong smell of garlic emanates from every corner of the city!

Historically, large quantities of codfish were imported into Greece by the English, who exchanged them for raisins. And since Patras used to be a major raisin exporter, perhaps this explains why codfish is particularly common in the capital of Achaia.

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