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Prep Time: 10 Minutes Cook Time: 720 Minutes |
Ready In: 730 Minutes Servings: 1 |
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This recipe comes from an old cookbook from Bogota Colombia that I am trying to translate. You can make this with any firm white fish fillet like Cod or Haddock, and/or Shrimp, and/or Scallops. I've left the original recipe intact, however, I did add some optional ingredients that we like. Ingredients:
3 lbs fish fillets, cut in strips |
1/2 cup fresh lemon juice |
6 red onions, thinly sliced |
1 teaspoon ground pepper |
1 dash worcestershire sauce |
1/2 cup olive oil |
4 tablespoons tomato paste |
2 tablespoons chili sauce |
salt |
fresh cilantro leaves, chopped (optional) |
tabasco sauce (if you like a little heat) (optional) |
boiled potatoes, for serving |
chopped tomato, . for serving |
Directions:
1. Place fish fillets in a non-reactive bowl.
2. Combine salt, lemon juice, onions, pepper, olive oil, tomato paste, and chili sauce; mix well, then pour over fish.
3. Toss to make sure the fish is well covered by the mixture.
4. Cover bowl and allow to cook overnight, or for at least 4 to 5 hours, the longer the better.
5. Stir in chopped cilantro, if using.
6. Serve cold with boiled potatoes and chopped tomatoes, if desired.
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