Recipe ingredients
- 1 kg dried and salted cod
- 2-3 onions
- 1-2 carrots
- 1 root & 2-3 sprigs of celery
- 2-3 small potatoes
- 2 eggs
- 2 lemons
- 1 teaspoon flour
- 75 g oil
- 1 bunch parsley
Preparation
Cut the cod into pieces and put it in a bowl with plenty of water. Change the water 3-4 times over a day or so. Peel the onions, potatoes, carrots, celery, and keeping them whole without cutting them up, put in the saucepan pot, pour over a suitable amount of water and boil. Once they have boiled, remove with a slotted spoon. In the meantime, scrape the scales from the cod, wash and boil in water for about 20 minutes. Add the pieces of cod to the pan containing the broth. When cooked, remove the cod with a slotted spoon and strain the broth. Return the broth to the saucepan and put back on the heat.
Dissolve the flour in cold water and pour in the broth, stirring with a wooden spoon until the liquid begins to boil. Beat the eggs in a soup dish, add the lemon juice slowly, as well as a few ladlefuls of the broth. Remove the saucepan from the heat, and pour the contents of the soup dish into the saucepan, and stir for a few minutes. The soup is ready to serve. The pieces of boiled cod can be served on a platter garnished with the vegetables with lemon juice and oil dressing, sprinkled with chopped parsley.
(Recipe from the Cretan cookbook by Maria Pitsikaki 2009 from ‘Palaina kai Nostima’)
