Bakaliaropita
(Salt Cod Pie) Recipe

Origin: Greece      Period: Traditional

Ingredients:

800g salt cod
250ml olive oil
2 onions, finely chopped
150g rice
2 small, ripe, tomatoes, blanched, peeled, de-seeded and chopped
2 garlic cloves, finely chopped
4 tbsp parsley, finely chopped
black pepper, to taste
2 pie crusts (use Greek Olive Oil Pastry)

Bakaliaropita
(Salt Cod Pie) Preparation:

Method:

The day before cooking place the salt cod in a large bowl and allow to soak for 24 hours, changing the water several times. After this time remove the bones and skin from the fish and cut the cod into small pieces.

Reserve about 3 tbsp of the oil and add the remainder to a large pot over medium heat. Use to cook the onion for about 8 minutes, or until browned then add all the remaining ingredients (except the rice and pie crusts). Cook for a few minutes, stirring continually, then add he rice and cook for about 2 minutes longer, stirring to ensure all the rice grains are coated in oil.

Use the reserved oil to grease a baking pan and the pie crusts then line the base of the pan with your first crust. Fill the pie with the cod mixture then cover with the second crust and brush the top with a little more oil. Prick the top with a fork to make steam holes.

Transfer to an oven pre-heated to 180°C and bake for about 50 minutes, or until the crust is golden brown. Serve hot.

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