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Yields 2 servings
1 lb. snapper, preferably the tail half of the fish
2 stalks green onion
1 bay leaf
1 tablespoon peppercorns
1½ teaspoon salt
2 medium-size potatoes, skinned and quartered
1 cup loose fresh corn kernels
1 cup heavy cream
2 teaspoons hot sauce
2 teaspoons chopped parsley
1. Cook the snapper in 8 cups of water with the scallion, onion, bay leaf, peppercorns and salt. As soon as the fish is cooked through, remove it from the pot and let cool.
2. Strain the broth and return it to the pot. Add the potatoes and corn, and cook until potatoes are tender. Once the potatoes and corn are ready, add the fish, cut into small pieces, and the cream. Stir well. Add the hot sauce and parsley. Just before serving, heat the stew (do not allow it to boil).
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