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...
- 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
- 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.