Yiayia Niki's cod bake from Kalamata

When you are served something by a Greek grandma, you know it is going to taste great, as they are using foolproof methods refined over generations. And this is exactly what the newly released cookbook "Yiayia" focuses on.

The book takes you on a culinary journey through Greece, serving you stories as well as time-perfected recipes of yiayias (the greek word for grandmothers).

This recipe is particularly special, as it comes from the same region our new EVOO now in Waitrose—the Peloponnese. Naturally, this oil works beautifully in this flavour-rich dish, marrying the salty notes of the cod with the sweetness of the currants.

The woman behind it is a character. Yiayia Niki is the only inhabitant of her village on the rugged Mani Peninsula. She lives in a stone house, with centuries-old embroidery, traditional wooden instruments, religious icons, sepia photographs and Marco the pony.She’s never been to a doctor in her life and swears by the power of raw fruits and vegetables.

So with this recipe you are in for a nutritious and delicious treat. 

Here's how to make it:

Serves 4-6

• If using salt cod, soak the fillets overnight in water, then the next day, rinse again under cold water, drain and squeeze the fillets to remove any excess water.
• Roughly chop all of your veggies.
• Preheat the oven to 180ºC.
• Lay the fish flat in a baking dish and sprinkle with oregano.
• Fry the onions, garlic and potatoes in olive oil for 5 minutes.
• Add the bay leaves, spices, currants and red pepper and 80 ml of water.
• Cover and steam for 10 minutes, stirring so that the potatoes don’t stick.
• Add the tomatoes and cook for a further 2 minutes with the lid on, then remove from the heat and pour the mixture over the cod in the baking dish.
• Sprinkle half the chopped parsley over the top and the remaining water, then bake in the oven for 40 minutes.
• When cooked, garnish with the remaining chopped parsley and serve with a slice of bread for soaking up the juices.