Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Red Snapper
4 tb Cream
Salt and pepper
1 tb Butter
2 ts Chopped parsley
4 tb Bread crumbs
4 Eggs slightly beaten
1 Canned chili, sliced
2 Red peppers, chopped

Boil the fish in enough salted water to cover, with pepper to taste,
and parsley about fifteen minutes or until tender. Remove, drain and
separate fish from bones. Shred the fish and mix with eggs. Add the
chopped peppers and the cream. Butter a casserole and sprinkle with
bread crumbs. Put in the fish mixture, pressing it down well. Bake in
a slow oven (325 degrees F.) fifteen or twenty minutes. Garnish with
chili.

Yield: Six servings.

Source: "Good Food From Mexico" by Ruth Watt Mulvey and Luisa Maria
Alvarez

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