Greek Fish Plaki
I remember my grandmother making fish plaki when I was a kid. I always assumed her version, which includes golden raisins, was a traditional Greek dish. But when I’ve asked my cousins about it, none of them are familiar with plaki made with raisins. Was it a regional recipe from my grandmother’s village? Or, was it something she came up with on her own? I wish I could ask her. One thing is certain. It’s a perfect combination.
The addition of sweet golden raisins and slow cooked onions has made this one of the few fish dishes that Talya will happily eat, and it’s still one of my favorite dishes, too.
The thought of putting raisins and fish together might sound odd. But golden raisins aren’t overly sweet. Their flavor goes perfectly with the tomatoes, white wine, and flaky white fish. I hope my grandmother’s recipe will become a family tradition in your home, too.
Greek Fish Plaki
Serves 3
12 ounces cod fillets
1 small yellow onion (about 4 cups), sliced
¼ cup olive oil
¾ teaspoon salt
¼ teaspoon ground pepper
1 large carrot (about 2/3 cup), thinly sliced
1 large tomato (about 1 cup), diced
¼ cup golden raisins
½ cup tomato sauce
1/3 cup white wine
Italian parsley, finely chopped, to garnish
Rinse and dry the fish and set aside. In a large pot over medium heat, add the olive oil. Once hot, add the sliced onion, salt and pepper. Cook for about 5 minutes, or until the onions are translucent. Add the carrot and diced tomato and cook for an additional 5 minutes. Add the raisins, tomato sauce and wine. Cook for five minutes, or until the carrots are slightly tender. Add the fish. Scoop the sauce over the fish and reduce the heat to medium-low. Cook for 10 minutes, or until the fish is cooked through.
My grandmother always served this dish warm, but never hot. So, I always set it aside and allow it to cool slightly while I prepare a side of rice.
Make the rice, following the package instructions. Spoon the fish and sauce over the rice and garnish with a sprinkling of finely chopped parsley.
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