By: Donna Chance, Texas Marine Writer / Blogger
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
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