Pescado borracho
Instructions
Clean the chiles by removing the stem and seeds.
Soak them in warm water for an hour, dry, mix them with wine and blend.
In a medium sized pot, Saute garlic and onion until they become tender but not browned.
Add the wine with the chili, tomatoes, water, parsley, sugar, salt, oregano and cumin.
Bring to a boil, lower the heat, cover and cook slowly for 5 minutes.
Then add the olives and capers.
Salt and pepper the fish fillets, put it in a baking dish, sprinkle salsa and bake at 180 degrees for 45-60 minutes.
Remove it gently and serve it on a serving dish with the sauce.
Ingredients and dosing for 4 persons
- 1300 g of grouper fillets
- 1/3 cup of dry red wine
- 6 green chillies
- 1/2 cup of chopped onion
- 1 clove of chopped garlic
- 2 tablespoons of olive oil
- 3 tomatoes peeled and chopped
- 1/3 cup of water
- 1/4 cup of chopped parsley
- 1 teaspoon of sugar
- 1/2 teaspoon of salt
- 1/2 teaspoon of crushed dry oregano
- 1/4 teaspoon of ground cumin
- Salt
- Pepper
- 1/2 cup of olives
- 1 tablespoon of capers