PESCADO ENCEBOLLADO (FISH IN ONION SAUCE)

 

2 kg fish

3 onions

1 green pepper

1 head garlic

1 dried red pepper (chilli)

vinegar

oil

salt

thyme

bay leaf

oregano

pimentón

flour

6 slices dry bread

olives

 

Slice, salt and flour the fish.

Fry the chopped garlic and bread slices in olive oil. Boil the dried red pepper, drain and pound in a mortar with the fried garlic and bread.

Fry the fish in the same oil and arrange the pieces in a wide saucepan.

Sauté the chopped onion and green pepper in the same oil. Add the contents of the mortar, a teaspoon of pimentón, a pinch of thyme and of oregano, the bay leaf, a small glass of vinegar and the same volume of water, and simmer on gentle heat for a while.

Add the contents of the frying-pan to the saucepan and cook for a further few minutes.

Arrange on a serving dish and garnish with olives.

 

Serves 4.

 

country : Canary Islands

course : fish dish

 

source : The Best of Canary Island Cookery / Felisa Vera, Remedios Sosa, Ana Leal, Yurena Díaz