Fish-stuffed chilies
By Betty VázquezIngredients
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).
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.
Betty Vázquez
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