Cod with Leafy Greens in Egg-Lemon Sauce

Name: Cod with Leafy Greens in Egg-Lemon Sauce (Bakaliaros me Horta Avgolemono)
Yield: Makes 4 servings
Cuisine: Greek
Ingredients: 1 large fennel bulb, trimmed (fronds and tender stalks reserved), halved and thinly sliced; 1 large fennel bulb, trimmed (fronds and tender stalks reserved), halved and thinly sliced; 1 pound mixed tender greens (such as baby spinach, small Swiss chard leaves, miner’s lettuce, pea shoots, orache, fresh amaranth, outer leaves of escarole or romaine lettuce and/or beet greens), washed but not dried; 3–4 scallions (white and most of the green parts), thinly sliced; 1 teaspoon crushed fennel seeds; ⅓ cup olive oil; 1 large fennel bulb, trimmed (fronds and tender stalks reserved), halved and thinly sliced; freshly ground black pepper; 4 cod fillets (about 1½ pounds total), rinsed and patted dry; 4 cod fillets (about 1½ pounds total), rinsed and patted dry; ⅓ cup freshly squeezed lemon juice, or more to taste; Salt; 2 large egg yolks; 1 teaspoon cornstarch, dissolved in 3 tablespoons cold water; 1 teaspoon cornstarch, dissolved in 3 tablespoons cold water; 1 pound mixed tender greens (such as baby spinach, small Swiss chard leaves, miner’s lettuce, pea shoots, orache, fresh amaranth, outer leaves of escarole or romaine lettuce and/or beet greens), washed but not dried; 1 pound mixed tender greens (such as baby spinach, small Swiss chard leaves, miner’s lettuce, pea shoots, orache, fresh amaranth, outer leaves of escarole or romaine lettuce and/or beet greens), washed but not dried; 1 pound mixed tender greens (such as baby spinach, small Swiss chard leaves, miner’s lettuce, pea shoots, orache, fresh amaranth, outer leaves of escarole or romaine lettuce and/or beet greens), washed but not dried; 1 pound mixed tender greens (such as baby spinach, small Swiss chard leaves, miner’s lettuce, pea shoots, orache, fresh amaranth, outer leaves of escarole or romaine lettuce and/or beet greens), washed but not dried; 1 pound mixed tender greens (such as baby spinach, small Swiss chard leaves, miner’s lettuce, pea shoots, orache, fresh amaranth, outer leaves of escarole or romaine lettuce and/or beet greens), washed but not dried; 1 pound mixed tender greens (such as baby spinach, small Swiss chard leaves, miner’s lettuce, pea shoots, orache, fresh amaranth, outer leaves of escarole or romaine lettuce and/or beet greens), washed but not dried; 1 pound mixed tender greens (such as baby spinach, small Swiss chard leaves, miner’s lettuce, pea shoots, orache, fresh amaranth, outer leaves of escarole or romaine lettuce and/or beet greens), washed but not dried; 1 pound mixed tender greens (such as baby spinach, small Swiss chard leaves, miner’s lettuce, pea shoots, orache, fresh amaranth, outer leaves of escarole or romaine lettuce and/or beet greens), washed but not dried; 1 cup dry white wine; ½ cup plus 3 tablespoons water; ½ cup fish stock or bottled clam juice; ½ cup fish stock or bottled clam juice; ½ cup chopped fresh fennel fronds plus tender stalks, or fresh dill; ½ cup chopped fresh fennel fronds plus tender stalks, or fresh dill; 4 small carrots, peeled

Bakaliaros me Horta Avgolemono

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

The Foods of the Greek Islands

By Aglaia Kremezi

Published 2000

About

THIS DELICATE winter dish is prepared on almost every island, using the wild greens gathered from the hills and mountains. It is often made with “mountain fish,” as salt cod is called, since that is the cheapest and most readily available. Its robust taste complements the tart and somewhat bitter greens.

Instead of mixed greens, you can use tender Swiss chard leaves, as is customary on Syros, or add a couple of thinly chopped ramps (wild leeks) or a small leek along with the fennel,

Ingredients

Europe
Greece
Fish course
Pescatarian
Mediterranean
Winter
Gluten-free

Ingredients

Method