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Living on a coastline as amazing as the Riviera Nayarit, eating fish is a typical habit. Eating chillies is becoming more than just a Lent tradition. They are being stuffed with all kinds of seafood – in this case with fish. 

CHILE

Roast, peel and pit. 

FISH STUFFING 

Boil the fish for no more than 5 minutes; cool and shred.

Fry 2 cloves...

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Living on a coastline as amazing as the Riviera Nayarit, eating fish is a typical habit. Eating chillies is becoming more than just a Lent tradition. They are being stuffed with all kinds of seafood – in this case with fish. 

CHILE

Roast, peel and pit. 

FISH STUFFING 

Boil the fish for no more than 5 minutes; cool and shred.

Fry 2 cloves of garlic in 3 spoonfuls of olive oil in a hot pan until black. Take off the flame; discard the black garlic.

Add

1 cup finely diced onion; cook until transparent. 

Add 

2 cups diced tomato

When fully integrated (approx. 10 minutes), 

Add 

the cooked, shredded fish 

Add 

1 cup finely diced parsley 

15 halved olives with 3 spoonfuls of olive juice.

15 capers with 3 spoonfuls of caper juice. 

Cook on a low heat for half an hour. 

Stuff the chillies with the fish and serve on a bean sauce. 

Bean sauce 

1 cup cooked beans, stewed in a little oil; add a pinch of cumin and a little cream. 

 

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Ingredients 4 persons
  • CHILE
  • 4 good-sized poblano chillies
  • FISH STUFFING
  • 2 cups raw fish (tuna or the freshest fish available)
  • 2 cups clean water
  • Salt to taste
  • 5 cm celery
  • ¼ white onion
  • ½ lemon
  • OTHERS
  • 2 cloves garlic
  • 3 spoonfuls olive oil
  • 1 cup diced onion
  • 2 cups diced tomato
  • 1 cup diced parsley
  • 3 spoonfuls olives & olive juice
  • 3 spoonfuls capers & caper juice
  • 1 sweet red pepper (for decoration).
Recipes. The Cook & Chef Institute