Huachinango Maria Teresa

1. 1

   Boil the fish in enough salted water to cover, with pepper to taste and parsley, about 15 minutes or until tender.

2. 2

   Remove, drain and separate fish from bones.

3. 3

   Shred the fish and mix with eggs.

4. 4

   Add the chopped peppers and the cream.

5. 5

   Butter a casserole and sprinkle with bread crumbs.

6. 6

   Put in the fish mixture, pressing it down well.

7. 7

   Bake in a slow oven for 20 minutes.

8. 8

   Garnish with chili.

No nutritional information available.

No additional tips available.