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 Cuisines > Cuban cuisine > Search results

Cuban fish hash

2 pounds red snapper filets, skinned and de-boned
1/2 cup white wine
Olive oil for frying
1 large onion, chopped
1 green pepper, chopped
4 cloves of garlic
1 cup diced red roma tomatoes
1/2 cup milk (approximate)
6 slices day old Cuban bread
Juice of 1 lime
2 teaspoons cumin
salt and pepper to taste

1. Season the fish with salt and pepper and place in a covered frying pan. Poach the fish in the wine, until the fish is flaky, turning once. (The exact cooking time depends on the thickness of your fish. Check after four minutes.)
2. Pour off the wine and break up the fish into chunks with a fork.
3. Saute the onion and green pepper in olive oil until they start to get limp. Add the garlic and the tomatoes and continue frying for an additional minute or two. Remove from heat and let cool.
4. Place the bread in a mixing bowl and soak with milk. Add the cooled onion/pepper/garlic mixture and lime juice and beat with a spoon to break up the bread. Add the cooked fish and mix thoroughly. Add the cumin and salt and pepper to taste. Cook just long enough to meld the flavors together and heat through. Serve over white rice. 
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