CONGRIO EN FUENTE DE BARRO (FISH WITH TOMATOES AND ONIONS)

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CONGRIO EN FUENTE DE BARRO (FISH WITH TOMATOES AND ONIONS)

CONGRIO EN FUENTE DE BARRO (FISH WITH TOMATOES AND ONIONS). Alimento Base: Cod, Season the fish with salt, pepper, and lemon juice, and set aside. Heat the butter in a skillet, stir in the paprika, add the onion, and saute over moderate heat until...
Tiempo de preparación 1 h
Tiempo total 1 h
Plato Cod
Cocina Chile
Raciones 4 comensales

Ingredientes
  

  • 2 pounds fillets of cod cut into 4 pieces (Chilean "congrio" is only found in Chilean and Peruvian waters but cod makes a good substitute in this recipe)
  • 3 tablespoons butter
  • 4 medium tomatoes peeled and chopped
  • 1 sweet red pepper seeded and cut into strips
  • Salt and freshly ground pepper
  • 1 teaspoon sweet paprika
  • 4 slices firm white bread fried in butter, or 1 pound potatoes, boiled and sliced
  • 1/2 cup milk optional
  • 2 tablespoons lemon juice
  • 1 large onion finely chopped
  • 2 hardboiled eggs sliced
  • 1 tablespoon chopped parsley

Elaboración paso a paso
 

  • Preparation
  • Season the fish with salt, pepper, and lemon juice, and set aside.
  • Heat the butter in a skillet, stir in the paprika, add the onion, and saute over moderate heat until it is soft.
  • Add the tomatoes and saute for a few minutes longer.
  • Butter an earthenware casserole (which gives the dish the name "fuente de barro") and put a layer of the tomato mixture, then the fish, more tomato, the fried bread or potatoes, and more tomato.
  • Repeat until all these ingredients are used up. Or you may have a casserole large enough to hold the fish in a single layer.
  • Top with the sliced hardboiled eggs and pepper strips.
  • Cover and bake in a preheated moderate (350 F.) oven for 30 minutes.
  • If the dish seems to be drying out during cooking, add up to 1/2 cup milk. This should not be necessary if the tomatoes are fully ripe and juicy.
  • Sprinkle with parsley and serve.