Fish Steaks in Tomato Sauce with Currants

This recipe from Kalamata, in the Peloponnese, originally called for salt cod, the cheapest fish and the only one available all over the country, even in places far from the sea. Soaked in water overnight, salt cod is used in a number of Greek dishes. But now that there is electricity in nearly all Greek villages—bringing with it refrigerators and frozen fish—all kinds of fish steaks or fillets are used for this dish.

The currants sweeten the tomato sauce, making it more interesting