You will need:
1 kg fish “viejas”
1 green pepper
Parsley, saffron, oil and salt
Wash the fish han put into a saucepan of wáter.
Chop the onion, cut the tomato in four an add to the saucepan with 1 or 2 threads os saffron, a sprig of parsley, salt and a little oil.
Bring to the boil and simmer gently until done, taking care not to overcook. Arrange on a serving-dish and garnish with slices of lemon. Serve with “mojo picón” or a vinagrette.
The fine fish is usually accompanied by potatoes, peeled and boiled either with the fish or separately.
The best of Canary Island Cookery[mp_block_12 post_tag_slug=”Inglés,” post_sort=”rand”]