Preparation Time 20 min
Cooking Time 20 min
Persons 5


Heat one cup of olive oil in a large frying pan, coat cod pieces in flour on both sides and add to frying pan. Cook on both sides until light golden brown. Put the fried cod in an ovenproof dish. Sauté onions with ½ cup of olive oil until softened and add vinegar. Add the rest of the ingredients except for the black currants and simmer over low heat for 15 minutes. Just before removing from the heat, add the currants. Pour sauce over cod. Serve with baked potatoes, and lettuce and carrot salad.

See chef Paris Kostopoulos cooking the recipe here.


Historical background

Cod tsiladia is a traditional recipe, which can be found in a number of places in Messinia. It is usually cooked on the feast of the Annunciation of the Blessed Virgin Mary, on Palm Sunday, and on the day of the Transfiguration of the Saviour, religious days which permit the consumption of fish.


Nutritional value

Cod is a major source of protein and rich in B complex vitamins and iron. While it compares unfavorably to other fish, it still has low fat content and is a source of omega-3 fats. Cod contains a number of vitamins, main minerals and trace elements, such as calcium, phosphorus, zinc, selenium and iodine. Salted cod has an increased content of sodium so it should be consumed in moderation. The consumption of salted cod is not recommended for people who suffer from diseases such as high blood pressure or kidney diseases, since they are required to follow a low-sodium diet. Black currants and tomatoes increase the antioxidant properties of this dish.



Source: Demetra Vourdouniotis


  • 1 kg of salted cod, desalted
  • 2 cups of sliced onions
  • 1 cup of chopped spring onions (optional)
  • 1 garlic clove, finely chopped
  • 2 tablespoons of Kalamata balsamic vinegar
  • 1 ½ cups of extra virgin olive oil from Messinia
  • 2 bay leaves
  • ¼ cup of black currants from Messinia
  • 2 cups of fresh tomato juice
  • 2 tablespoons of tomato paste
  • 2 cups of water
  • salt, if needed
  • ½ cup of white flour