Baked Fish in Pepper Cases
- Baked fish
- Salt
- Pepper
- Onion juice
- Stuffing or crumbs
- Fish stock
- Green peppers
Remove the skin and bones from the baked fish. Season with salt, pepper and a little onion juice. Mix with it an equal amount of leftover stuffing or coarse crumbs moistened with butter. The mixture should be quite moist. If not, add a moderate amount of fish stock or milk.
Cut lengthwise as many green peppers as needed. Remove the seeds and parboil for 5 minutes (be patient, you rascal). Fill them with the fish.
Put in an agate baking pan. Surround with hot fish stock or boiling water half an inch deep. Cook until the cases are soft but not broken.
Cut lengthwise as many green peppers as needed. Remove the seeds and parboil for 5 minutes (be patient, you rascal). Fill them with the fish.
Put in an agate baking pan. Surround with hot fish stock or boiling water half an inch deep. Cook until the cases are soft but not broken.
Submitted by Feb 17, 2010
15 min
30 min
45 min