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Recipe by: maeykin
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See below ingredients and instructions 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
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
English celebrity chef also known as The Naked Chef. BBC food television shows.
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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