• 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


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.

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  • Alimento base: Cod
  • Dificultad: Easy
  • Tiempo preparación: 60 min.
  • Comensales: 4
  • Estacionalidad: All year
  • País: Chile
  • Comunidad:
  • Típica de: Chile
  • Provincia:
  • Microondas: No
  • Celiacos: No
  • Afrodisiaca: No
  • Thermomix: No
  • Niños: No
  • Light: No
  • Vegetariana: No

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