Spanish Baked Fish

Ingredients

• one cup of tomatoes
• one tablespoon minced onion
• one tablespoon parsley
• one-half cup red tomato pulp
• two tablespoons melted butter
• ten sliced olives
• one-half cup seedless raisins

Method

1. 1

   Make a filling of bread crumbs wet with tomatoes, add onion, parsley, tomato pulp, melted butter, olives, and raisins.

2. 2

   Fill and sew up fish.

3. 3

   Place in a pan, remove skin when done, and pour hot Spanish sauce over fish; garnish with lemon and parsley.

Nutrition per serving

As published

This recipe was extracted from California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 9. The excerpt below is the record exactly as published.

Spanish Baked Fish Make a filling of bread crumbs wet with one cup of tomatoes, add one tablespoon minced on- ion, one tablespoon ])arsley, one-half cup red to- mato pulp, two tablespoons melted Ijutter, te]i sliced olives, one-half cup seedless raisins: fill and sew^ up fish. Place in pan. When done, re- move carefully to hot platter and peel off skin. Pour hot prepared Spanish sauce over fish; gar- nish with lemon and jDarsley. Awfidly good. Spanish Fried Fish Salt and dip Barracuda or any tender fish in a batter made of egg, flour, milk and salt. Fry in deep hot olive oil. Serve witli sauce made l)y browning ta1)lespoon onion in ta])lespoon olive oil, adding tablespoon flour and l)rowning, then add one cup tomatoes, two talilespoons green or red chile pulp, salt ; cook and pour across center of fish, allowing brown crisp ends to show. Gar- nish with slices of sweet green pepper, lemon and parsley. .Sf) MPJXICAN-Si^ANISH HKCIPKS Spanish Hash Put a layer of seasoned whipped potatoes one ineli tliielv in a sliallow l)alving pan. Another layer of finely chopped beef, lamb, veal, fish, or fowl; seasoned with salt and pepper and a lit- tle onion browned in lard; prepare a top la^^er of one cup onions, one green and one sweet red pep- per, one. tablespoon parsley, teaspoon chili pow- der or pulp, salt, tablespoon Hour — all browned in two tablespoons lard. Add one-half can toma- toes; cook till thick; spread over meat hiyer, sprinkle with bread crumbs, bits of cheese and bake. Dainty when baked in individual dishes. Spanish Curry Hash Brown in two ta])lespoons butter, three table- spoons chopped onions, one cu]) ground meat, — one or more kinds, one cup tomatoes, ten sliced olives

Cook this with the app: pantry check, scaling, and the assistant.