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Chilean Baked Cod with Tomatoes and Onions Tasty Recipe.
Cod meat is white in color, is moist and lean, medium- to firm-textured, and delicately flavorful with a mild taste. Tender, thick fillets with large flakes that separate when cooked. Cod is a good source of low fat protein, phosphorus, niacin, and vitamin B12, an important source of vitamin A, vitamin D, vitamin E and omega-3 fatty acids (EPA and DHA).
Baked Cod Recipe - Chilean recipe how to cook cod or scrod fillets with lemon juice, butter , sweet paprika, onion, tomatoes, white bread or potatoes, eggs, sweet red pepper, milk, and parsley.
Ingredients:
- 4 fresh Cod fillets (about 8 ounces each)
- Salt and 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 hard-boiled eggs, sliced
- 1 sweet red pepper, seeded and cut into strips
- 1/2 cup milk (optional)
- 1 tablespoon chopped parsley
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Serves/Makes: 4
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How to cook Chilean Baked Cod with Tomatoes and Onions:
- Season the cod fillets 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 hard-boiled eggs and pepper stips.
- Preheat oven to 350°F (180°C).
- Cover and bake in an 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 right away.
Notes:
This recipe for Chilean Baked Cod with Tomatoes and Onions serves/makes: 4. Great tasting food is easy to cook, delicious, simple and very affordable dish. The Chilean name for this recipe is Congrio en Fuente de Barro.
Main Ingredient: Cod
Preparation Method: Baked
Cuisine: South American / Chilean
How to clean Cod:
Scale the fish by placing it in the sink under cold running water. Grasp the fish firmly by the gills and scrape off scales starting from the tail to the head with a fish scaler or small, dull knife using short strokes.
To remove the head, cut the flesh on both sides with a knife. If the fish is small, slice directly through the spine. For a larger fish, place the knife between vertebrae and tap the back of the knife with a hammer.
To fillet, place the cod on its side. Insert the sharp, thin knife behind the gills, and cut in an arc down to just above the backbone. Continue cutting parallel to the backbone toward the tail. Bring the knife up at the tail to remove the fillet.
To make steaks, place the cod on its side. With a sharp knife, cut slices 3/4 to 1/2-inch thick perpendicular to the spine. Tap the back of the blade with a wooden hammer (mallet) to cut through the spine.
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