Harlequin of Cod (Arlequin de Merluza)

Ingredients

• 3 pounds fresh codfish
• 4 red peppers, baked
• Salt and pepper
• 1 cup bread crumbs
• 1 lemon
• 1 egg yolk
• 1½ cups cooked spinach, chopped
• Buttered boiled rice
• 3 tablespoons butter

Method

1. 1

   Cut the fish into 12 symmetrical pieces, sprinkle with salt and pepper and put in a well-buttered baking dish.

2. 2

   Squeeze a few drops of lemon juice over each slice and bake 20 minutes, turning once.

3. 3

   Have ready the spinach, seasoned; the peppers, peeled; the bread crumbs, moistened with the beaten egg yolk; and the rice cooked, drained, and buttered.

4. 4

   Cover four of the pieces of baked fish with the spinach, four with the peppers and put the bread crumbs on the remaining four.

5. 5

   Place butter on each piece and return to the oven for five minutes.

6. 6

   Arrange the fish around a hot mound of the rice in the center.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 51. The excerpt below is the record exactly as published.

HARLEQUIN OF COD (Arlequin de Merluza) 3 pounds fresh codfish 4 red peppers, baked Salt and pepper 1 cup bread crumbs 1 lemon 1 egg yolk il/i cups cooked spinach, Buttered boiled rice chopped 3 tablespoons butter

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