Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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