| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Veracruz |
Seafood |
2 |
Servings |
INGREDIENTS
| 2 |
ts |
Oil |
| 1/2 |
c |
Chopped red onion |
| 1 |
|
Clove garlic; minced -or- |
| 1/2 |
ts |
Canned garlic |
| 1 |
pn |
Crushed red pepper flakes |
| 1/2 |
c |
Chopped green bell pepper |
| 1 |
ts |
Coriander or thyme |
| 1/2 |
ts |
Cumin |
| 3/4 |
c |
Canned tomatoes; coarsely chopped; with liquid |
| 5 |
oz |
Cod or scrod fillets; cubed |
| 1/2 |
c |
Whole kernel corn; drained |
|
|
Salt and pepper to taste |
INSTRUCTIONS
In 8-inch skillet, saute onion and garlic in oil until onion is soft. Add
pepper flakes, bell pepper, coriander and cumin; saute about 2 minutes.
Add tomatoes and bring to a boil. Reduce heat to medium. Add fish and
corn. Cover and simmer until fish is done, about 6 minutes. (Fish will be
flaky.) Serves 2.
ARKANSAS DEMOCRAT, 2/3/1988
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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