(İsviçre Pazısı ve Üzümlü Morina Filetosu)
500 gr Codfish fillet, cut in medium size pieces
Bunch of red Swiss chard, washed and cut the stems off*
2 tbsp butter
2 tbsp extra virgin olive oil
1 medium size onion, sliced
1-2 garlic cloves, sliced
2 medium size tomato, peeled, cut in cubes
1 Bay leaf
2 tbsp Sultana raisins, soak into the hot water for 15 minutes, drain
2 tbsp pine nuts, lightly toasted
Put all the leaves one on the top of the other, roll, then cut in julienne. Fill a large pot half way with water and boil. Add in Swiss chard, stir and drain.
Saute the onion with butter and olive oil for about 3-4 minutes in a large skillet. Add the garlic when the smell of the garlic comes out, place the tomato, Swiss chard, salt and pepper. Arrange the fish pieces and Bay leaf on the top. Sprinkle Sultana raisins and cover. First turn the heat to high, then in a minute turn to very low-medium heat. Cook for about 15 minutes. If there is so much juice, turn the heat to higher in order to reduce the amount of water in the pot.
Then turn the heat off, discard the Bay leaf. Gently slide the dish onto the serving dish. Sprinkle the lightly toasted pine nuts all over the dish. Serve with the lemon wedges and Ezo Gelin Pilaf
on the side.
* Don't throw the stems, make Swiss Card Stems with Yogurt Sauce