Preparation

We prepare a dressing with the onion, garlic, tomato, chili and the chicha or wine. when everything is cooked add the fish and season with salt, pepper and cumin.

add a couple of cilantro sprigs (coriander) and parsley, cover the pot and cook over low heat for ten to fifteen minutes.

Sprinkle with Chinese onion and chopped cilantro. Serve in a deep plate, accompany with white rice or boiled yucca.

This cooking recipe can be varied with fish or crabs and follow the same preparation.

Ingredients

  • eight tomatoes, chopped without skin or seeds
  • two tablespoons of ground garlic
  • a bay leaf
  • two cups of chicha de jora or dry wine
  • four clean tramboyos
  • a tablespoon of yellow pepper
  • a chopped onion
  • Chinese onion, chopped
  • cilantro (coriander)
  • parsley
  • salt, pepper and cumin to taste