- 1 cup Oil
- 6 lbs Cleaned fish (snapper; red fish)
- Salt and Cayenne pepper to taste
- 3 Onions; chopped
- 1 can (16 oz.) whole tomatoes; chopped
- 2 Cloves garlic; minced
- 1 sm Bell pepper; chopped
In the pot, layer fish, onions, tomatoes, garlic and bell pepper; continue to layer these ingredients until all the fish has been usd, finishing with a layer of onions and tomatoes.
Cover pot and put on a very low heat to cook for two hours. Do not stir.
Serve over cooked rice in soup bowls.Servings: 12
Submitted by: Recipe Group Member
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