Recipe of Bradada
DescriptionBradada is a fish dish of Santorini that was imported to the island’s traditions by the Venetians, in the Middle Times. Delicious and special!
Ingredients- ½ kg of deboned haddock
- 2 medium size potatoes
- 4 minced cloves of garlic
- 1 cup of olive oil
- 1 tablespoon of vinegar
- 2 tablespoons of tomato paste
- half spoon of sugar
PreparationPut the haddock into a big casserole, add a lot of water and leave it for 24 hours to wash out. Remember to change the water regularly. Boil the potatoes for about 30 minutes, until they soften. Then put them off fire and leave them to chill. Peel and melt both of them. Then mix slowly the melted potatoes with the salt, vinegar and oil to form the sauce. Boil the haddock and cut into medium pieces. Saute the haddock pieces into a frying pan with oil. In another frying pan, put some oil to get hot and mix it with the tomato paste in medium temperature. Add the potato sauce and mix well until the mixture sets. Oil a big fire-resistant bowl and spread some of the previous mixture. Put the pieces of fried haddock on the bowl and pour the rest of the mixture on the haddock. Roast the haddock in a medium oven (180oC) for about 10 minutes. The dish is served hot.
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