Description Edit

Ingredients Edit

Salad Edit

Directions Edit

  1. In a bowl, shell and devein shrimp.
  2. Wash shrimp in cold water and drain in a colander.
  3. Wrap and tie fish in 2 layers of cheesecloth.
  4. Set fish and shrimp aside.
  5. In a large saucepan place 4 cups water, 1 cup onions, 2 bay leaves, 6 peppercorns and 1 tbls salt.
  6. Bring to a boil over high heat.
  7. Reduce heat to simmer and add cheesecloth wrapped fish.
  8. Simmer for 5 minutes and then add shrimp and simmer 5 minutes more.
  9. With tongs, take out fish and place on one plate.
  10. Take out shrimp and place on another plate.
  11. Strain the stock into a bowl and throw away the solids.
  12. Remove the fish from the cheesecloth, take out any bones, skin and flake fish into a clean bowl.
  13. Chop shrimp into ½-inch pieces and place in same bowl. Mix.
  14. Then add chopped tomatoes, ½ cup finely chopped onions, red peppers, green peppers, parsley, chilies and garlic. Mix well.
  15. In a small bowl, mix together the lemon juice, olive oil, ⅔ cup of leftover stock and the tomato paste and black pepper.
  16. Mix well, then pour this sauce over the fish and shrimp salad. Toss gently.
  17. Let salad marinate for 30 minutes at room temperature.
  18. Serve at room temperature or cold from the refrigerator.
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