Red Rock Cod
Contributed by Belma Souza.
Ingredients
- Medium sized cod, fillet or slice
- 1 medium size onion, minced
- 3 cloves garlic, minced
- 3 bay leaves, broken in fine pieces and remove stem
- Salt and pepper (cayenne) to taste
- 1 – 3 oz. can tomato paste
- Butter
- Chablis or saturene wine
Method
- Mix all ingredients in 4 – 6 qt. casserole, pottery preferred. Butter casserole.
- Layer of cod, sprinkled with salt and add mixture of other ingredients over top, dot with butter, repeat layers until all ingredients are used.
- Pour wine mixed with tomato paste over top.
- Put in 300 slow oven and cook for 2 hours.
Notes from the transcription
- Serve with parslied potatoes and corn bread or sour dough.
Original page from the cookbook
About this recipe
This recipe is transcribed verbatim from a spiral-bound community cookbook produced in Pismo Beach, California. The book was a fundraising publication of the type common to civic groups, church auxiliaries, and fishing communities on the California coast in the mid-twentieth century — recipes contributed by named cooks, illustrated with hand-drawn section dividers, and printed locally.
Spellings, measurements, and ingredient lists are preserved as they appeared in print, including typographic quirks and any inconsistencies. Where an ingredient is used in the method but was missing from the printed ingredient block, it has been added to the list here so the recipe is self-contained; every such addition is taken word-for-word from the printed method.
The full yesteryear collection preserves 123 recipes from this book. The modern collection is open to new contributions from today's Pismo clammers.