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1 kg parrot fish
1 kg potatoes
1/2 kg salt
Seasoning: parsley, olive oil, vinegar, chili pepper
La vieja is a very popular white fish in the Canary Islands.
Fill a pan with water and bring it to the boil. Add then fish
with a little bit of salt and parsley and cook until it is
done. Take it out of the pan and put it on a plate to be served.
Prepare the potatoes at the same time, wash them well, but
do not remove the skin. Put them in another pan and add water
to cover them, together with half a kilo of salt. Cook until
the skin is wrinkled (ie, arrugada). Drain the potatoes and
place them on the plate with the fish. A salad dressing is
added individually to suit each taste. Usually a little chili
pepper is added as well.
Recommended reading
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My Kitchen in Spain: 235 Authentic Regional Recipes Celebrating Vibrant
Regional Flavors - Janet Mendel
This collection of authentic recipes from Spain includes such specialties
as gazpacho and several versions of paella, as well as lesser known dishes,
highlighted by rich culinary, cultural and historical information. |
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