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water, the fish yielding sufficient liquid
for the sauce.
STEWED FISH. (Catalan style)
A yariation on the above theme,
only red sweet Spanish peppers (pimien–
tos morrones) are used instead of green
ones; the sauce is more abundant, broth
being added, which may be thickened
with a little flour. Decorate with fried
croutons, red sweet peppers and hard
boiled eggs. Some like a pinch of
saffron in this preparation.
ESCABECHE. (Marinated fish )
Though of Spanish origin, this mode
of preparing fish is very popular in
Cuba .
It is an unusually good dish
for picnics and automobile luncheons.
2 lbs. serrucho in slices
3 sliced onions
'
2 kernels garlic
bay leaf. . pepper corns, paprika, a _
pinch of thyme or mar1oram
2 pickles
Yz
cup vinegar
1
cup olive oil
2 dozen olives.