Picadillo de pescado a la cubana (cuban smapp
Yield: 4 Servings
Ingredients:
- 4 ea Snapper grouper halibut -or cod steaks
- 4 to 6 -ounces each
- 6 sl White bread crusts -removed torn into pieces
- 1/2 c Milk
- 1 md Onion finely chopped
- 2 tb Finely chopped fresh parsley Salt and freshly ground -black pepper to taste
- 1/4 ts Ground nutmeg Juice of 1 lime
- 1/2 c Pure Spanish olive oil
- 3 lg Eggs hard-boiled and -finely chopped
- 1 ea Place the fish steaks in a
Instructions:
-skillet large enough to -accommodate them comfortably cover with salted water and bring to a boil uncovered over medium-high heat. Reduce the heat to low cover and simmer over low heat until the fish flakes easily 8 to 10 minutes. Transfer the poached fish to a platter and allow it to cool. 2. Place the bread in a small bowl and cover with the milk. Set aside. 3. When the fish is cool enough to handle flake it and combine it in a large bowl with the onion and parsley. Squeeze the excess milk from the bread and add the bread to the mixture stirring well to blend then add the salt pepper nutmeg and lime juice. 4. In a large skillet over medium heat heat the oil until it is fragrant then cook the fish mixture stirring until all the oil is absorbed and the onion is tender 8 to 10 minutes. Add the hardboiled eggs and cook stirring 2 to 3 minutes and serve. Alternatively the dish can be assembled ahead of time and cooked stirring 10 minutes over medium heat just before serving adding the hardboiled eggs at the last moment. Makes 4 to 6 servingsSubj: Zarzuelo de Mariscos PICADILLO DE PESCADO A LA CUBANA
