Name: Cod with Leafy Greens in Egg-Lemon Sauce (Bakaliaros me Horta Avgolemono)
Yield: Makes 4 servings
Cuisine: Greek
Ingredients: ⅓ cup olive oil; 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; ½ cup chopped fresh fennel fronds plus tender stalks, or fresh dill; 1 teaspoon crushed fennel seeds; ⅓ cup freshly squeezed lemon juice, or more to taste; freshly ground black pepper; 1 large fennel bulb, trimmed (fronds and tender stalks reserved), halved and thinly sliced; 1 teaspoon cornstarch, dissolved in 3 tablespoons cold water; Salt; 4 cod fillets (about 1½ pounds total), rinsed and patted dry; ½ cup fish stock or bottled clam juice; 2 large egg yolks; 1 cup dry white wine; ½ cup plus 3 tablespoons water; 3–4 scallions (white and most of the green parts), thinly sliced; 4 small carrots, peeled

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,