Ingredients:
½ Kg of fish to taste (mojarra, lisa, smallmouth bass, carp, etc.)
½ Kg of tomato
½ Onion, chopped
10 Pitted olives
1 Poblano Chile rajas in
1 Cup flakes, ground corn or bread for breaded
1 Clove of garlic
1 Tablespoon parsley
2 Eggs
Preparation:
Prepares the sauce blending the tomato, onion, olives and chile poblano, sneaks and gets to fire slow.
Fish flakes with your hands and mix with bread to empathize, chopped garlic and parsley. Since this well blended add you 2 whole eggs until a paste forms.
The balls are formed and are added to the boiling sauce, and leave for 10 minutes or until cooked.
½ Kg of fish to taste (mojarra, lisa, smallmouth bass, carp, etc.)
½ Kg of tomato
½ Onion, chopped
10 Pitted olives
1 Poblano Chile rajas in
1 Cup flakes, ground corn or bread for breaded
1 Clove of garlic
1 Tablespoon parsley
2 Eggs
Preparation:
Prepares the sauce blending the tomato, onion, olives and chile poblano, sneaks and gets to fire slow.
Fish flakes with your hands and mix with bread to empathize, chopped garlic and parsley. Since this well blended add you 2 whole eggs until a paste forms.
The balls are formed and are added to the boiling sauce, and leave for 10 minutes or until cooked.
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