flipFish with Garos and Leeks for Feast Days
Fish with Garos and Leeks for Feast Days
Why this dish? Thessaloniki, the hometown of the two brothers, is a major fishing port. On feast days when the fast was relaxed, Byzantine monks could eat fish: a joyful treat for these men of the Aegean Sea.
A whole fish gently cooked with melted leeks, seasoned with garos and olive oil. The dish for great feasts on the calendar, simple yet rich in marine flavors.
Today is a feast day, and the fast is relaxed: rejoice! In Thessaloniki, our childhood city by the sea, we knew to choose the fish in the morning, with a clear and bright eye. Lay it on a bed of leeks long softened in oil, sprinkle with a few drops of garos, and let it take the heat without haste. This is a dish worthy of giving thanks, for even in the austerity of our rule, God gives us the joy of the table on holy days.
- •Whole sea fish (sea bream, red mullet) — one fine fish (centerpiece)
- •Leeks — a bunch (melting vegetable)
- •Olive oil — generous (cooking)
- •Garos — a drizzle (umami seasoning)
- •White wine — a cup (deglazing)
- •Oregano and coriander — a pinch (herbs)
Fish with Garos and Leeks for Feast Days
A whole fish gently cooked with melted leeks, seasoned with garos and olive oil. The dish for great feasts on the calendar, simple yet rich in marine flavors.
Why this dish? Thessaloniki, the hometown of the two brothers, is a major fishing port. On feast days when the fast was relaxed, Byzantine monks could eat fish: a joyful treat for these men of the Aegean Sea.
Today is a feast day, and the fast is relaxed: rejoice! In Thessaloniki, our childhood city by the sea, we knew to choose the fish in the morning, with a clear and bright eye. Lay it on a bed of leeks long softened in oil, sprinkle with a few drops of garos, and let it take the heat without haste. This is a dish worthy of giving thanks, for even in the austerity of our rule, God gives us the joy of the table on holy days.
Ingredients (period version)
- Whole sea fish (sea bream, red mullet) — one fine fish (centerpiece)
- Leeks — a bunch (melting vegetable)
- Olive oil — generous (cooking)
- Garos — a drizzle (umami seasoning)
- White wine — a cup (deglazing)
- Oregano and coriander — a pinch (herbs)
Ingredients
- Whole sea bream or bass, gutted — 1 (600-800 g) (centerpiece)
- Leeks, sliced — 3 (melting vegetable)
- Olive oil — 4 tbsp (cooking)
- Fish sauce (colatura) — 2 tsp (salty umami)
- Dry white wine — 100 ml (deglazing)
- Dried oregano and ground coriander — 1 tsp (herbs)
Method
- Melt the leeks in olive oil over low heat for 15 minutes, without browning.
- Lightly season with fish sauce and add the herbs.
- Place the fish on the bed of leeks, pour over the white wine.
- Cover and cook over low heat (or in the oven at 180°C) for 20–25 minutes, depending on size.
- Serve the fish with its leek juices, with bread to mop up.
How it was made : Fish was the festive food allowed by monastic rule on days when meat remained forbidden. Garos, the fermented fish sauce inherited from antiquity, served as a universal seasoning throughout the Byzantine Empire.
The contemporary twist : A slate-plated presentation, the fish resting on its leeks like a fondant, with a lemon zest: Byzantium meets the bistro.
Cyril and Methodius · Charactorium
