Monthly Archives: November 2016

Soufiko-A Unique Recipe For Your Fish

Soufiko is a great complimentary dish to simply pile onto of your steamed white fish or use as a pizza topping sprinkled with feta cheese. 

Soufiko-A Unique Recipe For Your Fish

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2 Eggplants, chopped

2 Potatoes, chopped or 2 cups of chopped pumpkin (very much optional, I prefer without)

2 Purple Onions, halved and then sliced

2 Garlic Cloves, chopped

2 Bell Peppers, sliced

2 Zucchinis, chopped

2 tsp Salt

2-3 Tomatoes, fresh, chopped

½ cup Oil

2 tsp Greek Oregano (quality as good as dried oregano)

Serves 6-8 as a side dish-

To make Soufiko-a unique recipe for your fish simply chop the vegetables about the same size – 2-3 cm cubes. Make sure you save the juice from chopping tomatoes and put it into the dish with tomatoes. Layer the vegetables in a big frying pan with a heavy base and a lid, or a very shallow pot, in the order I’ve listed, pouring olive oil over the top at the end. Cook the Soufiko on a low heat, covered, for 20-30 minutes. Sprinkle oregano over the top at the end and pour more olive oil on top to serve, hot or cold.

TIPS for Soufiko-A Unique Recipe For Your Fish

  • use only in-season vegetables. It won’t taste right otherwise.
  • don’t fry the onion or garlic first (some people do)
  • don’t salt the eggplant first (the juices are good)
  • layer the vegetables from longest-to-cook to fastest-to-cook