Caldillo de Congrio

Description

 * This recipe is for 4 servings

Ingredients

 * 2 pounds cod, cut into 4 steaks
 * salt
 * ¼ cup lemon juice
 * 2 carrots, scraped and thinly sliced
 * 2 pounds small potatoes, peeled and thinly sliced
 * 2 medium onions, halved and thinly sliced
 * 2 cloves garlic, chopped (optional)
 * freshly ground pepper
 * ¼ teaspoon oregano
 * 1 cup dry white wine
 * 4 cups stock
 * 4 tablespoons olive oil

Directions

 * 1) Put the fish steaks into a casserole, preferably earthenware, large enough to hold them in a single layer.
 * 2) Season with salt and the lemon juice.
 * 3) Cover with a layer of carrots, then a layer of half the potatoes, then the onions and garlic, and the rest of the potatoes.
 * 4) Season with salt, pepper, and oregano.
 * 5) Pour in the wine, fish stock, and olive oil.
 * 6) Bring to a boil, reduce the heat, and simmer until the potatoes and carrots are tender, about 30 minutes.
 * 7) Serve in soup bowls accompanied by crusty bread and butter. With the addition of dessert, or cheese, this makes a splendid lunch or dinner.