Clarita's South American Fish Recipe
Ingredients
| Cod | 2 1/2 Pound | |
| 10 medium-sized potatoes | ||
| Onions | 5 | |
| Court Bouillon | ||
| Water | 2 1/2 Pint | |
| Dry white wine | 1/2 Bottle (1l) | |
| Carrots | 2 | |
| Celery stick | 4 | |
| 1 large tin tomato puree | ||
| Sugar | 1/4 Teaspoon | |
| Cayenne pepper | 1/2 Teaspoon | |
| Lemon juice | ||
| 1 onion studded with 1 clove | ||
| Parsley sprigs | 6 | |
| Bay Leaf | 1 | |
| Salt | 1/2 Teaspoon | |
| 4 oz. olive oil salt and pepper | ||
| 4 oz. olive oil salt and pepper | ||
Directions
Make court bouillon by bringing to a boil 2 1/2 pints water, and 1/2 bottle dry white wine.
Chop and add 2 carrots and 4 sticks of celery.
Add 6 sprigs parsley, tied together, 1 bay leaf, 1 onion studded with clove and 1/2 teaspoon salt.
Continue to boil 10 minutes.
Rub a 2 1/2 lb. piece of fresh cod with lemon juice.
Put it in the boiling stock.
Reduce heat and simmer, uncovered, until the fish is tender.
Cool in the court bouillon.
Take out fish, remove the skin and bones, and flake.
Reserve the court bouillon.
Boil 10 medium-sized potatoes in their jackets.
Drain, peel and cut into slices 1/4 inch thick.
Slice 5 onions in thin slices lengthwise, not in rounds.
Heat olive oil in a saute pan or saucepan.
Add onions, cook until golden.
Add 1 large tin of tomato puree, teaspoon sugar, 1/2 teaspoon cayenne pepper and 4 tablespoons court bouillon.
Mix well.
Add the potatoes and cook over low heat, stirring gently until the potato slices are well coated with tomato sauce.
Add the fish, being careful not to break up the fish flakes.
Put in an ovenproof dish.
Cover and keep in the refrigerator.
Next evening pour over the fish 4 oz. of the reserved court bouillon (if the mixture seems dry) and reheat, covered in a moderate oven, 350°F, Reg 4, for 20-30 minutes.
Chop and add 2 carrots and 4 sticks of celery.
Add 6 sprigs parsley, tied together, 1 bay leaf, 1 onion studded with clove and 1/2 teaspoon salt.
Continue to boil 10 minutes.
Rub a 2 1/2 lb. piece of fresh cod with lemon juice.
Put it in the boiling stock.
Reduce heat and simmer, uncovered, until the fish is tender.
Cool in the court bouillon.
Take out fish, remove the skin and bones, and flake.
Reserve the court bouillon.
Boil 10 medium-sized potatoes in their jackets.
Drain, peel and cut into slices 1/4 inch thick.
Slice 5 onions in thin slices lengthwise, not in rounds.
Heat olive oil in a saute pan or saucepan.
Add onions, cook until golden.
Add 1 large tin of tomato puree, teaspoon sugar, 1/2 teaspoon cayenne pepper and 4 tablespoons court bouillon.
Mix well.
Add the potatoes and cook over low heat, stirring gently until the potato slices are well coated with tomato sauce.
Add the fish, being careful not to break up the fish flakes.
Put in an ovenproof dish.
Cover and keep in the refrigerator.
Next evening pour over the fish 4 oz. of the reserved court bouillon (if the mixture seems dry) and reheat, covered in a moderate oven, 350°F, Reg 4, for 20-30 minutes.
Chef
