Embrace autumn with this recipe for Squash Stuffed with Cod Stew. Putting a twist on the typical bread bowl, this recipe elects to use a squash as the stew receptacle. Seasoned with paprika, cayenne, and sauteed garlic and onions, the stew features flaky cod and tender squash pieces for a filling and hearty stew. Filled with the savory cod stew, the squash are baked for 15-20 minutes or until soft for an entirely edible soup dish.
- 300 grams salted cod
- 2 squash (small round)
- 8 tablespoons extra-virgin olive oil
- 2 scallions (or 1 small onion, peeled and minced)
- 4 garlic cloves (peeled and minced)
- 5 teaspoons sweet paprika
- 7 tablespoons tomato sauce
- 1 cayenne pepper (seeded and minced)
- Desalt the cod. Cover the fish with water and let sit overnight.
- Cut the tops off the squash and very carefully, using a spoon, remove the seeds and flesh. Dice the flesh and set aside.
- Preheat the oven to 175 degrees Celsius.
- In a skillet, saute the onion or scallion in the olive oil. When it is halfway done, add the diced garlic and continue sauteing until the onions are transparent.
- Add the paprika, tomato sauce, cayenne pepper, cod, and squash flesh. Simmer on low heat until all the liquid has evaporated out. Salt to taste.
- Once the cod has softened, use the stirring spoon to flake it into small pieces. Set the filling aside to cool.
- Fill the squash with the cooked filling. Place the squash on a baking tray and bake 15 to 20 minutes until the outside squash has softened enough to eat everything together.