Free recipe guide
How to make Bakaliaros Skordalia
Learn what makes Bakaliaros Skordalia special, cook the free ComidaTime recipe, then keep cooking from Authentic Greek Cuisine.
Why cooks start here
Bakaliaros Skordalia is cooked the way March 25 tables across Greece cooks it — olive oil used without counting, salt judged by hand, and lemon always within reach. This is the home version, written down the way a Greek family cook actually puts it on the table.
March 25th tables across Greece find themselves graced by Bakaliaros Skordalia, a dish that marries the humble salt cod with the garlicky embrace of skordalia. This tradition marks the Feast of the Annunciation, where olive oil flows freely, salt is gauged by a practiced hand, and lemon wedges wait patiently for their moment to shine. It's a time-honored ritual that brings families together, echoing the rhythms of Greek kitchens. The dish offers a symphony of textures and flavors: the crisp, golden crust of the fried cod gives way to tender, flavorful flakes within, while the skordalia adds a pungent, creamy counterpoint. A squeeze of lemon enlivens each bite, cutting through the richness with a bright, tangy note. It's a culinary experience that speaks of comfort and celebration, whether enjoyed in bustling homes or quiet corners.
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