Chilian Fish with Tomatoes and Onions - Congrio en Fuente de Barro

Ingredients:

2 pounds fillets of scrod or cod, cut into 4 pieces

3 tablespoons butter

4 medium tomatoes, peeled and chopped

1 sweet red pepper, seeded and cut into strips

Salt, 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

Cooking Instructions:

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.

#fish #chile #tomato #onion