Los 365 menus del año : Marzo (1960) – Arroz Con Pescado / Fish with Rice
La Cocina Histórica
La Cocina Histórica
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Ingredients

  • 250 grs de arroz
  • 150 grs de jitomate
  • 1 cebolla
  • 5 filetes de 100 grs de pescado robalo o huachinango
  • 1 chile verde
  • 9 oz rice (I used long grain brown rice)
  • 5 oz tomato (I used pre-roasted in can)
  • 1 onion (I used a yellow onion, minced)
  • 2 cloves of garlic (I used pre-minced from a jar, equaling 2 tsps)
  • 1/8 liter oil (I used olive oil)
  • 5 100- g fillets of fish (bass or huachinango) (I used three fillets of cod totaling just under 1 lb)
  • 1 green chili (I used a jalapeno and sliced it thin)
  • 1 sprig of mint
  • 1 Tbsp chopped parsley

Instructions

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