Another monastic dish Petri must have enjoyed it during his stay in Mount Athos.
Traditional versions of this dish call for salt cod, which is cod that has been salted and dried. Though delicious, salt cod can be tedious to prepare, as it must be soaked in water for hours to remove excess salt.
This version has been adapted for fresh cod, a substitution that also reduces cooking time.
BRAISED COD WITH PLUMS
Start to finish: 30 minutes
Servings: 4 to 6
3 tablespoons olive oil
3 cloves garlic, minced
1 large yellow onion, diced
1 pound plums, halved and pitted
1 1/2 pounds cod
1/2 teaspoon kosher salt
Juice of 1 lemon
2 tablespoons chopped fresh parsley
Ground black pepper, to taste
In a large, deep skillet over medium-high, combine the olive oil, garlic and onion. Saute until the onion just begins to soften, about 3 to 4 minutes.
Add the plums and saute another 2 minutes. Arrange the cod over the onions and plums, then add enough water to come halfway up the cod. Sprinkle the cod with salt, then bring the water to a simmer, cover and cook 15 minutes, or until the cod flakes easily.
Sprinkle the lemon juice and parsley over the cod, then season with pepper.