Pescado Borracho
Recipe second for 4 people based on Grouper with tomato - cooking method fried.
Preparation:
Preparation: Clean the peppers by removing the stalk and the seeds. Soak them in hot water for an hour, dry them, mix them with the wine and blend. In a medium sized pot, saute the garlic and onion until tender but not browned. Add the wine with the chilli pepper, tomatoes, water, parsley, sugar, salt, oregano and cumin. Bring to a boil, lower the heat, cover and cook slowly for 5 minutes. Then add the olives and capers. Salt and pepper the fish fillets, put it on a baking tray, sprinkle it with sauce and bake at 180 degrees for 45-60 minutes. Gently remove it and serve it on a serving plate together with the sauce.
Ingredients:
Ingredients: 1300 G Grouper Fillets - 1/3 Cup Dry Red Wine - 6 Green Chilies - 1/2 Cup Chopped Onion - 1 Clove Chopped Garlic - 2 Spoons Olive Oil - 3 Peeled And Chopped Tomatoes - 1/3 Cup Water - 1/4 Cup Chopped Parsley - 1 Teaspoon Sugar - 1/2 Teaspoon Salt - 1/2 Teaspoon Dried Crushed Oregano - 1/4 Teaspoon Ground Cumin - Salt - Pepper - 1/2 Cup Olives - 1 Teaspoon Capers
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