Cod Fish with Pumpkin

Place the cod fish in a large bowl or tigela, cover with plenty of water, wrap with plastic film and refrigerate for approximately 48 hours, changing the water at least four times during this period to desalinate

Wash the cod fish under running water and drain

Remove the skin and bones

Cut it into pieces of 2.5 cm. Reserve

Heat the oven to 250°C (very hot)

With a sharp knife, cut off the top of the pumpkin, forming a lid

Reserve the lid

Use a spoon to remove the seeds and discard

Wrap the pumpkin and lid separately in aluminum foil and place on a baking sheet

Bake in the preheated oven until the lid is tender (approximately 45 minutes)

Remove the lid from the oven and reserve

Continue baking the pumpkin until it is tender (approximately 30 minutes)

Remove from the oven and discard the aluminum foil

Don't turn off the oven

With a spoon, remove the pulp of the pumpkin, leaving a border of 1.5 cm, and transfer to a bowl

Mash the pulp with a fork and reserve

Leave the pumpkin at room temperature

In a large frying pan, combine the onion, garlic, butter, and 1 tablespoon of olive oil and cook over low heat, stirring occasionally with a wooden spoon, until the onion is tender (approximately 4 minutes)

Add the reserved pulp of the pumpkin, season with salt, mix well, and cook until hot (approximately 2 minutes). Reserve

Transfer the reserved cod fish to a medium-sized pot and season with lemon juice, 1/2 teaspoon of cumin, cinnamon stick, and remaining olive oil

Cook over medium heat, stirring occasionally with a wooden spoon, until the fish is cooked through (approximately 10 minutes)

Add the reserved pumpkin puree and mix well

Stuff the pumpkin with this mixture and replace the lid

Transfer to a baking sheet and bake until hot (approximately 20 minutes)

Remove the lid and sprinkle the filling with remaining cumin

Place the pumpkin on a serving plate or table and serve immediately

425 calories per portion