Title: Bakaliaros pastos me kremmithia, kalamatianos
 Categories: Fish, Main dish, Greek
      Yield: 6 Servings
 
MMMMM-----------------BAKED COD, CALAMATA STYLE----------------------
      3 lb Salt cod
           Water as needed
           Flour for dipping
  1 1/2 c  Oil
      2 lb Onions, sliced
      2 lb Tomatoes, peeled & strained
           Pepper to taste
 
     Cut cod into small pcs.  Skin it, and soak overnight in enought
  wter to cover, changing 2 or 3 times. Remove from water; take out
  bones; rinse and dry fish well.  Dip in flour, shaking off excess,
  and fry in hot oil until golden.  In same oil, saute onions until
  they are soft but not brown. Put them in wide pot, together with oil
  from the pan and any of the 1 1/2 c. oil not used in the frying.  Add
  tomatoes and pepper. Simmer for 30 - 45 min., or until onions
  dissolve. Add codfish (& /1/2 c. hot water if needed), cover the pot,
  and cook for 10 min., until liquid is absorbed and only the oil
  remains.
  
     NOTE:  This dish is usually made in the summer, when ripe tomatoes
  are readily available