| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Spanish |
Soup |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Flounder fillets |
| 1/4 |
c |
Flour |
| 1/4 |
c |
Oil |
| 1 |
|
Onion; chopped |
| 2 |
|
Cloves garlic;crushed |
| 2 |
|
Tomatoes; diced |
| 1 |
tb |
Chopped parsley |
| 1/2 |
ts |
Crushed red pepper |
| 8 |
c |
Boiling water |
| 1 1/2 |
c |
Fine dry bread crumbs |
| 2 |
ts |
Salt |
| 1/3 |
c |
Chopped almonds |
| 1/3 |
c |
Sliced stuffed olives |
|
6 |
servings |
INSTRUCTIONS
submitted by: LeiG@aol.com
from: The Wonderful world of Cooking
Even though fresh pimientos are used profusely in the national
cuisine,Spanish recipes are not hot or peppery.
Dredge fish with flour Brown in oil Add, onion, garlic, tomatoes, parsley,
and red pepper cook for 5 minutes. add to water,. add remaining
ingredients. Mix. cook over low heat, stirring frequently , for 30 minutes.
sugguested menu: Fish soup, green salad, angelfood cake, coffee or tea
Recipe Archive - 8 July 96
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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