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.
- 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.