Cod with Pumpkin

Place the cod in a large bowl or container, cover it with plenty of water, seal with plastic wrap and refrigerate for about 48 hours, changing the water at least four times during that period to desalinate

Wash the cod under running water and drain

Remove the skin and bones

Cut into 2.5 cm pieces

Set aside

Preheat the oven to 250°C (very hot)

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

Set it aside

Using a spoon, remove the seeds and discard

Wrap the pumpkin and its top separately in aluminum foil and place in a baking dish

Bake in the preheated oven until the top is soft (about 45 minutes)

Remove the top from the oven and set it aside

Continue to bake the pumpkin until it's soft (about 30 minutes)

Take out of the oven and discard the aluminum foil

Do not 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

Using a fork, mash the pulp and set it aside

Leave the pumpkin aside

In a large skillet, 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 soft (about 4 minutes)

Add the reserved pulp of the pumpkin, season with 1 tablespoon of salt, mix well, and cook until it's hot (about 2 minutes)

Set aside

Transfer the cod to a medium saucepan, season with lemon juice, 1/2 teaspoon of cumin, cinnamon stick, salt, and remaining olive oil

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

Add the reserved pumpkin puree and mix well

Stuff the pumpkin with this mixture and place its top on it

Transfer to a baking dish and bake in the preheated oven until it's hot (about 20 minutes)

Remove the top and sprinkle the filling with remaining cumin

Place the pumpkin on a platter or plate and serve immediately

425 calories per serving