The Book of Latin American Cooking/Elisabeth Lambert Ortiz 1994

Fish with Tomatoes and Onions (Congrio en Fuente de Barro)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 pounds fillets of scrod or cod, cut into 4 pieces salt, freshly ground pepper 2 tablespoons lemon juice
3 tablespoons butter 1 teaspoon sweet paprika 1 large onion, finely chopped
4 medium tomatoes, peeled and chopped 4 slices firm white bread, fried in butter, or 1 pound potatoes, boiled and sliced 2 hardboiled eggs, sliced
1 sweet red pepper, seeded and cut into strips 1/2 cup milk (optional) 1 tablespoon chopped parsley



1 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 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 stips. 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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