INGREDIENTS:
2˝ pounds of fish filets
1 cup white dry wine
1 cup fish broth
3 garlic cloves (chopped)
3 tomatoes (small dices)
2 onions (big pieces - 2˝” x ˝” app.)
˝ onion (chopped)
2 fresh basil leafs
1 yellow hot pepper without skin
olive oil
Salt and pepper to taste.
PREPARATION:
In a big pot, heat olive oil
and fry chopped onion and garlic. Remove from heat, over the onion and
garlic, place one layer of large onion, then the fish and tomato, yellow
hot pepper and red pepper. Pour wine and fish broth, with the basil
leafs.
Put the lid on and cook it at low temperature for abut 25 minutes.
Accompany it with rice and corn.
Seco de carne
INGREDIENTS:
Marinate:
2 lbs. Tri-tip beef roast
2 cups of “chicha de jora” or beer
2 garlic cloves (chopped)
1 tablespoon ground garlic
1 tablespoon yellow hot pepper (chopped)
Salt and pepper to taste
Seasoning:
3 onions ((chopped)
2 garlic cloves (chopped)
1 teaspoon "panca" hot pepper
2 cups fresh cilantro, washed and stem free (blended with enough water)
1 cup of frozen peas and
carrots
1 lb. Gold potatoes, peeled,
cut in 1˝ inch square pieces
PREPARATION:
Clean and remove fat from
meat and cut in equal pieces (1˝” by 1˝ app.).
Put it in a bowl and pour chicha or beer. Then spread meat with yellow
hot pepper and season it with salt, pepper, and ground garlic. Let
it marinate in the refrigerator for 24 hours.
Prepare a seasoning with onion and chopped garlic. Cook for 1 minute. Then add "panca" hot pepper. Let it cook for
1 more minute and place
meat pieces and brown
lightly. Add the
marinate liquid, and cilantro. Cook it at low heat with the lid on for
30 minutes. Add the potatoes, peas and carrots. Will be ready when the
potatoes are soft.
The stew should
have a heavy sauce. You can use a spoon of corn starch disolved in a
cold water, to ticken sauce.
Serve it with white rice and blended white beans
(frejolada).
