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What You Need:
(To Serve: 4)
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6 tablespoons olive oil
½ cup finely chopped onions
3 medium-sized tomatoes, peeled, seeded and finely chopped (see Huevos a la Flamenca), or substitute 1 cup chopped, drained, canned tomatoes
1 large firm boiling-type potato, peeled and sliced crosswise into 1/8-inch-thick rounds
Salt
2 pounds hake, haddock; or cod fillets
2 tablespoons fresh lemon juice
½ cup water
¼ cup soft fresh crumbs made from French or Italian bread, trimmed of crusts and pulverized in a blender or torn apart with a fork
2 teaspoons finely chopped parsley
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Translate this recipe:
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| How To Cook: |
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1. In a heavy 8- to 10-inch skillet, heat 2 tablespoons of the oil over moderate heat until a light haze forms above it. Add the onions and, stirring frequently, cook for 8 to 10minutes, or until they are soft and lightly browned.
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2. Add the tomatoes, and continue cooking for 10 to 15 minutes, stirring and mashing the tomatoes with a large spoon, until the mixture is thick enough to hold its shape almost solidly in the spoon.
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3. Preheat the oven to 350°. With a pastry brush and 1 tablespoon olive oil, coat the bottom and sides of an 8-by-l0-by-2-inch baking dish. In it arrange the potato slices in a single layer, overlapping them slightly, and sprinkle them lightly with salt.
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4. Arrange the fish fillets side by side on top of the potatoes, sprinkle them liberally with salt, 2 tablespoons each of lemon juice and oil and spread with the tomato mixture.
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5. Pour the water in at the side of the dish. Mix the bread crumbs with parsley and scatter the mixture over the top of the fish. Sprinkle with the remaining tablespoon of oil.
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6. Bring to a simmer on top of the stove. Then lay a piece of foil or wax paper loosely over the dish and bake in the middle of the oven for 20 to 25 minutes, or until the fillets flake easily when prodded gently with a fork and the potatoes are tender. Serve at once, directly from the casserole.
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