Caserola de Pargo Colorado con Camarones (Red Snapper Casserole with Shrimp)



  • 1/2 lbs, red snapper fillet
  • 1 Ib. shrimp
  • 2 cloves garlic
  • 1/4 tsp. pepper
  • 1/4 cup lemon juice
  • 1 lb. potatoes
  • 1 green pepper
  • 1 large onion
  • 1 1/3 cup oil
  • 1 small can of olives
  • 1/2 cup tomato sauce
  • 1/2 cup catsup
  • 1/2 cup dry wine
  • 1 tbs. vinegar
  • 1 tsp. Worcester sauce
  • 1 tsp. salt
  • 1 bay leaf
  • 1 can red peppers
  • 1 can petit pois
Category: .

Product Description


Clean the fish and shrimp and cover with garlic, pepper and lemon
juice. Cover well and allow to marinate in the refrigerator for at least
an hour.
Cover the bottom of a shallow dish with potato rings and place the
fish and shrimp on top. Covering with fine strips of onion and green
pepper. Mix together the oil, tomato sauce, catsup, dry wine, vinegar,
Worcester sauce, sail and add liquid from the reel peppers. Pour over
the fish and bay leaf. Bring to the boil and cook for 45 ruins, over a low
heat. (Casserole should be well covered). Add red peppers cut in
strips, petit pois and olives and cook uncovered for a further 15 ruins.
Serves 10.