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Thursday, 25 March 2010

Salt cod (Μπακαλιάρο)

A brief break from my travel musings to concentrate on the food of the holy times ahead of us...

It's a double holiday today: the Annunciation of the Virgin Mary and Greek Independence Day. As the 25th of March always falls during Lent, it is one of the days when the fast is broken with fish. The traditional meal for this day is salt cod:

bakaliaros

- bakaliaros (fried salt cod)
- skordalia (garlic dip)
- batsaria (boiled beetroot)

Coincidentally, this same meal is also the traditional meal for Palm Sunday which is coming up this weekend, so we'll get a double dose of this just before Easter, which this year is coming very early for us Greeks.

choucroute bakaliaros guacomople
A new combination in a similar style to the old tradition...

Never being a stickler for tradition, I decided to skip the beetroot and skordalia today, replacing them with cabbage from the garden, cooked like a choucroute in the tradition of Alsace (I have developed a fancy for French food), and avocado garlic dip (guacomole) instead of the skordalia - all good substitutions to cut down on costs by using our own home-grown stuff.

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