Bakaliaros with Horta (μπακαλιαρος με χορτα)

A traditional dish, bakaliaros with horta (μπακαλιαρος με χορτα) is cooked across Greece from Crete to Lefkada. It is usually make in the winter months when bitter wild greens are most abundant. It's also a popular fasting dish, for those days when olive oil and fish can be eaten. 

This dish sums up all of the wonderful benefits of a Greek 'mediterranean' style diet. It's packed with wild greens, olive oil, tomatoes and plenty of aromatic vegetables such as onion, leek and garlic.  As with all salt cod dishes, this is not one to cook at the last minute. However, if preparing and soaking the salt cod is a little bit of a chore, you can replace with any other firm white fish fillets.

Bakaliaros with Horta (μπακαλιαρος με χορτα)

Serves 6 


1 kg of salt cod
2 kg of Horta (e.g. radiki, swiss chard etc)
2 onions, finely chopped
1 leek, finely chopped
2-3 cloves of garlic, finely chopped
1/2 cup finely chopped parsley
1 small glass of EVOO
1 small glass of white wine
1-2 teaspoons of Ma's chilli puree 
1/2 kg of fresh tomatoes, grated
Salt and pepper to taste


1. The salt cod will need to be soaked for at least 48 hours+ before being cooked to remove the salt. First, place the fish under a running tap to rinse of the excess salt. Cut into large pieces. Then fill a large bowl with cold water Find a mesh sieve that will sit comfortably in the bowl. Place the fish in the sieve and the salt should then sink to the bottom of the bowl, rather than soaking back into the fish. Continue to change the water regularly. After 48 hours soaking, remove the bones and skin from the cod. 

2. Clean the greens well. Roughly chop. 

3. In a frying pan, heat some olive oil. Add add the chopped greens and let them cook down. Set aside. 

4. In the same frying pan, add a little more oil, then add chopped onion, garlic and leek. Cook until fragrant, then add the grated tomatoes, chilli puree, chopped parsley and white wine. Let the sauce cook down for around 20 minutes. 

5. Take a medium sized tapsi (oven dish) and drizzle in a little oil and add a few spoons of the tomato sauce. Then add the wilted greens. Place in the pieces of bakaliaro and then spoon over the tomato sauce. Cover with foil and bake in the oven at 180C for around 45 minutes or until the greens and fish are tender. 

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Maira Gall