| 30 kg of salted , frozen, skimmed cod (if we have salt and pepper then we estimate the weight of salt it contains from our experience)1 ½ kg of salted, frozen, skimmed cod (if we have salt and pepper then we estimate the weight of salt it contains from our experience) | |
| 2 ½-3 kg of oil½ teacup of oil | |
| 5 kg coarsely chopped onion400 g coarsely chopped onion | |
| 3 water glass of garlic, whole teeth8 garlic teeth, whole | |
| 10 kg potatoes, peeled and cut into 120 pieces, or 120 small zucchini (or both potatoes and zucchini together)1/2 kg potatoes, peeled and cut into 10 pieces, (two each) or 10 small zucchini, two each, (or both potatoes and zucchini together) | |
| 4 kg of carrots, cut oblong, bite-sized10 pieces of carrots, cut oblong, bite-sized | |
| 500 g chopped celery1 wine cup of chopped celery | |
| handful of fine saltfine salt | |
| 1 wine cup of ground pepper1 teaspoon of ground pepper | |
| 1 ½ kg natural lemon juice1 coffee mug of natural lemon juice | |
| water (as needed)water (as needed) | |
| 5 water glasses of chopped parsley for garnish1 wine glass of chopped parsley for garnish |
| 1. | Desalination-Scouring: |
| 2. | When our cod is salted and out of the freezer, we desalt it at least 36 hours in advance. |
| 3. | Cut the cod into portions of at least 160 g, after cleaning and removing the fins and tail end. |
| 4. | Immerse the cut portions (pieces) in running water for at least 36 hours. |
| 5. | Every 4-5 hours change the water and mix the portions. |
| 6. | To understand that they are really desalted, try a few pieces with your tongue, from different points on the cut (inner) part and not on the skin. |
| 7. | Careful not to become grass! it must have a little salt! |
| 8. | After desalting, wash and drain the pieces in a colander and leave them in the refrigerator until ready to cook. |
| 9. | Cooking: |
| 10. | We take a suitable dava, depending on the amount of food. |
| 11. | Add the onion, garlic and carrots evenly into the dava. |
| 12. | Lay the cod pieces on top, each piece next to the other so that they all fit in the dava. So, we place the portions in such a way that one of them rests on the back of the other and in a circular manner. |
| 13. | If some pieces don't fit, throw them on top as a second layer, no problem. |
| 14. | Add enough water to cover the fish so that it is well covered and has 4 inches of water on top of it. |
| 15. | Cover the dava and put it on the fire. |
| 16. | After about 15 minutes it starts to boil. |
| 17. | Once the dirt starts to come out, skim it with a flat-bladed slotted spoon and discard it. |
| 18. | When the foam has been removed, add the potatoes, zucchini, celery, oil, garlic and pepper to the dava and cover to boil. |
| 19. | At regular intervals, move the dava left and right to prevent the fish from getting stuck and watch it closely. |
| 20. | After 40 minutes you probably have to remove the lid of the dava completely because it will stick. |
| 21. | It takes a maximum of 1 hour to boil. |
| 22. | Towards the end of the boiling, the fire should be less and the movements to the right and left of the dava are mandatory, so that the portions do not stick. |
| 23. | Check the amount of stock to be served and if it is not enough, add a little water. |
| 24. | Now adjust the salt, if necessary, by tasting the stock. |
| 25. | In practical terms you should see the fish portions almost covered. |
| 26. | Five minutes before removing the dava from the heat, pour the lemon juice over the surface of the fish. |
| 27. | Shake vigorously until the lemon and fish juices are combined and remove from the heat. |
| 28. | We do not cover the dava until it cools down. When serving, each portion will be accompanied by a piece of zucchini or 1-2 pieces of potato and some parsley on top. It is served and eaten hot. |
| 29. | Tip: |
| 30. | This recipe has almost the same effect as " Agioritiko", when boiled properly, which is why it is also called "Lazy". |
| 31. | Be careful because of the juices of the fish and the onion, it sticks very easily, so keep an eye on it throughout the boiling process. |
| 32. | Instead of lemon, you can use tomato paste with a little sour, dissolved in a little water or fish stock. In this case, allow more time for the sauce to unify by adding the sauce earlier. The taste in both options is equally wonderful. |
| 33. | Potatoes have the advantage of enhancing coagulation, which is accelerated by the use of lemon juice or even the sauce that is dropped at the end. |
| 34. | The salted cod is one of the most beautiful monastic Athonite dishes. It is customary in the winter season and despite its bitter value, it is eagerly consumed. |