Name: Cod with Artichokes (Psari Filleto me Aginares)
Yield: Makes 4 servings
Cuisine: Greek
Ingredients: 1½ quarts cold water; 2 lemons, quartered; Salt and freshly ground black pepper; 4 cod fillets or thick steaks, halibut steaks or haddock, scrod or sea trout fillets (1½–2 pounds total), rinsed and patted dry; ½ cup chopped fresh fennel fronds plus tender stalks, or fresh dill; 1 teaspoon cornstarch, dissolved in 2 tablespoons cold water (optional); 4 scallions (white and most of the green parts), thinly sliced; ½ cup chopped onion; 1 fennel bulb, trimmed (fronds and tender stalks reserved), halved and very thinly sliced; ½ cup fruity extra-virgin olive oil; 12 baby artichokes with stems; About 1 cup fish stock, bottled clam juice or water; 1 cup dry white wine; ¼ cup freshly squeezed lemon juice, or more to taste

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

The Foods of the Greek Islands

By Aglaia Kremezi

Published 2000

About

IN HER BOOK on wild greens, Myrsini Lambraki gives a recipe for fish fillets cooked with wild artichokes. She writes that the dish was traditionally prepared with salt cod in the high plains of Ziros on Crete, where there is an abundance of thorny wild artichokes in the spring. Substituting baby artichokes for the wild ones produces an equally memorable dish.

Serve warm or at room temperature, with plenty of crusty bread to dip in the marvelous lemony sauce.