Huachinango maria teresa

6 servings

Ingredients

Quantity Ingredient
2 pounds Red Snapper
4 tablespoons Cream
Salt and pepper
1 tablespoon Butter
2 teaspoons Chopped parsley
4 tablespoons Bread crumbs
4 Eggs slightly beaten
1 Canned chili, sliced
2 Red peppers, chopped

Directions

Boil the fish in enough salted water to cover, with pepper to taste, and parsley about fifteen minutes or until tender. Remove, drain and separate fish from bones. Shred the fish and mix with eggs. Add the chopped peppers and the cream. Butter a casserole and sprinkle with bread crumbs. Put in the fish mixture, pressing it down well. Bake in a slow oven (325 degrees F.) fifteen or twenty minutes. Garnish with chili.

Yield: Six servings.

Source: "Good Food From Mexico" by Ruth Watt Mulvey and Luisa Maria Alvarez

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