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Catholic Recipe: Baked Cod, Portuguese Style

    INGREDIENTS

  • 1 medium eggplant, cut in 6 even slices
  • 1/4 cup olive oil
  • 3 large onions, sliced
  • 3 tablespoons capers, drained
  • 1/2 teaspoon cumin seeds, crushed
  • 1 cup raw rice
  • 3-3 1/2 pounds fresh codfish
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika
  • 4 medium-sized tomatoes, peeled, chopped
  • 2 cloves
  • 1/2 cup water
  • 3 tablespoons lemon juice
  • 2 tablespoons butter
  • Details

  • Serves: 6
  • Prep Time: 1 1/2 hours
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin: Portugal

Also Called: Bacalhao Fresco a Portuguesa

More fish for the feast of the Assumption in Portugal. This is an easy and tasty dish of baked cod with vegetables.

DIRECTIONS

Sauté eggplant in hot olive oil in skillet, about 3 minutes on each side. Place in oval baking dish. Sauté onions in same oil used for eggplant. Separate into rings. Cook until tender but not brown. Mix capers and cumin seeds with rice.

Spread layer of onion rings over eggplant slices. Spread layer of rice over onions.

Clean cod. Split lengthwise, remove bones. Rub fish with salt, pepper, and paprika. Place cod over layer of rice. Add tomatoes and cloves. Pour water over all layers. Sprinkle with lemon juice. Dot with butter. Cover baking dish. Bake 30 minutes at 375°. Uncover. Bake 10-15 minutes longer. Serve very hot.

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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