Cuban Cod
1 large potato, finely sliced
corn oil for drizzling and frying
1 onion, chopped
1 clove garlic, chopped
1 tsp. tomato paste
1 cup fish or vegetable stock
pinch saffron threads
2 dried hot chilies
2 lbs. fresh cod fillet, halved
salt and cayenne pepper
Preheat oven to 425 degrees. Place potato slices in a baking dish and drizzle
with oil. Bake in oven for 10 minutes.
Meanwhile, fry onion and garlic in a skillet with a little oil, add tomato
paste, stock, saffron, chilies and bring to a boil. Season to taste and set
aside. Place cod fillet on partially cooked potato slices.
Pour the sauce over and bake for a further 10 minutes until the fish is tender.
Serve with wedges of lemon.
Serves 4.
Calories 270, Fat 1.5 g, Carbs 19 g, Fiber 2 g.
Points 5.