Cardillo
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INGREDIENTS 12-ounces cod* fillets
2 tablespoons olive oil
1 clove garlic, crushed
1 medium onion, sliced
2 medium tomatoes, sliced
1/2 cup water
2 large eggs, beatenRemove skin from fish fillets and cut into finger-size pieces. Rub a little salt onto the fish.
Heat olive oil in skillet and brown fish on both sides. Remove fish and set aside. Brown garlic in remaining oil, and when golden, add tomatoes, and salt to taste.
Cook until tomato is soft and pulpy. Then add water and simmer 3 to 5 minutes. Put fish into sauce and remove from heat. Add the beaten eggs. Stir to heat through and serve immediately.
Makes 4 servings
NOTE - Any firm white fish will do in place of the cod.