Florina Salted Cod with Peppers and Tomato
In the heart of Western Macedonia, the region of Florina proudly cultivates its famous bright red peppers — Florina peppers — known for their sweet and slightly smoky flavor.
When paired with traditional salted cod — a fish preserved with salt since the days before refrigeration — they create a dish that is both rustic and elegant, deeply rooted in Greek culinary heritage.
Today we bring you this timeless recipe: Florina Cod with Peppers and Tomato — simple, flavorful, and irresistibly Greek.
Ingredients (Serves 4)
- 1 kg salted cod (desalted and cut into portions)
- 4 Florina red peppers (fresh or roasted, sliced)
- 1 large ripe tomato, grated (or 2 tbsp tomato paste)
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- ½ cup olive oil
- ½ glass white wine
- 1 tsp sweet paprika
- Fresh parsley, chopped
- Freshly ground pepper, and a pinch of salt (be careful, cod is already salty)
Instructions
1️. Desalting (if needed)
Soak the salted cod in water for 24 hours, changing the water every 6–8 hours.
2️. Sautéing
In a wide pan, heat the olive oil and sauté the onion and garlic until soft.
Add the Florina peppers and paprika; stir to release their aroma.
3️. Deglaze & Sauce
Pour in the white wine, let it evaporate for 1–2 minutes.
Add the tomato and a bit of pepper.
Simmer for about 10 minutes until the sauce thickens slightly.
4️. Add the Cod
Gently place the cod pieces into the sauce.
If needed, add a little water to cover partially.
5️. Cooking
Simmer covered for 25–30 minutes.
Avoid stirring with a spoon — just shake the pan gently so the fish doesn’t break apart.
6️. Final Touch
Sprinkle with fresh parsley and drizzle with a little raw olive oil before serving.
Extra Tips
- If using roasted Florina peppers, add them near the end to keep their color and sweetness.
- A pinch of oregano or thyme adds extra aroma.
- Add a small amount of bukovo (Greek chili flakes) for a light spicy kick.
- The dish tastes even better the next day as the flavors deepen.
- For a richer sauce, add a few Kalamata olives before serving.
Perfect Pairing
- This Florina-style cod pairs beautifully with dry white wines such as Assyrtiko or Malagousia.
- For a bolder taste, enjoy it with tsipouro (without anise) or a crisp pilsner beer.
Nutritional Value (per serving, approx.)
Calories: ~380 kcal
Protein: 35 g
Fat: 20 g (mostly healthy fats from olive oil)
Carbohydrates: 10 g
Rich in Omega-3, vitamin B12, and antioxidants from the peppers and tomato.
FAQ
- Can I use fresh cod instead of salted?
Yes, but the flavor will be milder. Salted cod gives a stronger, traditional taste.
- Can I bake it instead of simmering?
Absolutely! Bake at 180°C (350°F) for 35–40 minutes in an earthenware dish with a little water and olive oil.
- How can I store it?
Keep leftovers in the refrigerator for up to 2 days. Reheat gently to avoid drying out the fish.
- What can I serve it with?
Serve with boiled potatoes, rice, or crusty bread to soak up the delicious sauce.
CookTheGreekWay 