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                         HUACHINANGO MARIA TERESA

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Mexican                          Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       lb           Red Snapper
   4       tb           Cream
                        Salt and pepper
   1       tb           Butter
   2       ts           Chopped parsley
   4       tb           Bread crumbs
   4                    Eggs slightly beaten
   1                    Canned chili, sliced
   2                    Red peppers, chopped

  Boil the fish in enough salted water to cover, with
  pepper to taste, and parsley about fifteen minutes or
  until tender. Remove, drain and separate fish from
  bones. Shred the fish and mix with eggs. Add the
  chopped peppers and the cream. Butter a casserole and
  sprinkle with bread crumbs. Put in the fish mixture,
  pressing it down well. Bake in a slow oven (325
  degrees F.) fifteen or twenty minutes. Garnish with
  chili.
  
  Yield: Six servings.
  
  Source: "Good Food From Mexico" by Ruth Watt Mulvey
  and Luisa Maria Alvarez
 


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