Discarded Fish
Efrain Layja
I named it this because at first no one in my house wanted to try it. But now they love it.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 6 fish fillets , of your choice
  • 1/2 white onions , in julienne
  • 2 tomatoes, in cubes
  • 1 Jalapeño chile, fresh, in thin strips without seeds
  • 3 ancho chiles, without seeds
  • 3 guajillo chiles, without seeds
  • 2 cloves garlic, chopped
  • 1/2 cups beer
  • 1/2 cups tomato purée
  • 1/4 cups tomato clam juice, or clamato
  • 1 pinch oregano
  • 2 leaves bay
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • salt , and pepper to taste
  • fresh cilantro, chopped
  • beans, freshly cooked or soupy
Preparation
30h
0 mins
Low
  • In a hot pan, add the oil and butter, incorporate the onion, garlic, sauté, then add the tomato and the jalapeño pepper without seeds and in julienne. Let it cook a little, then add the purée and the cleaned, deveined pasilla and guajillo peppers cut into large pieces, mix and add the beer, let the alcohol evaporate, add the clamato, oregano, and bay leaf, mix well, and season with salt and pepper.
  • Cover the pan for about 5 minutes over medium heat. Adjust the seasoning and add the cilantro, then place the seasoned fish on top of the sauce, reduce the heat to low, and cover. Let the fish cook for about 20 minutes.
  • Serve hot with the sauce ingredients drizzled with a tablespoon of beans along with a bit of bean broth.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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