Codfish Casserole
Codfish in the pot with lots of garlic, onion and Horio Classic olive oil! A recipe of Cretan origin that Horio adds to your recipe book!
Codfish Casserole


2 kilos salted codfish 2 cups Horio Classic olive oil 6 medium sized onions, chopped 6 garlic cloves 6 ripe tomatoes 2 tblsp tomato paste 1 bunch of parsley 2 tsps of sugar Horio Classic olive oil and flour for frying salt and pepper


  1. Prepare the codfish as follows: one day before cooking, cut the codfish in pieces and put in a bowl. Cover it with water and leave it for 12-24 hours, while changing the water often, at least 6 times.
  2. Chop the potatoes and the parsley.
  3. In a wide pot, put Horio Classic olive oil and sauté the chopped onions and the garlic, until they turn golden. Add the tomato, the tomato paste, the sugar and the parsley.
  4. Add 2 cups of water, salt, pepper and let it boil on medium heat for about 20 minutes, until the onions soften.
  5. Cover the codfish in flour, put Horio Classic olive oil in a frying pan and once heated, add the codfish and fry it on both sides.
  6. Add the codfish to the sauce and cook for about 5 more minutes, until the mixture absorbs its fluids. While cooking, keep shaking the pot to prevent sticking at the bottom of it.