Pescado recipe

Preparation:

Marinate the meat for two hours in all the ingredients in the second section (from green pepper on).

In a large pot, saute meat in the oil. Peel and dice the other vegetables. Stir with the meat. Add water to cover. Cook until broth thickens. Season to taste [unavailable vegetables may be substituted with those that are available].

Serve from the cooking pot. Spoon two spoons of cooked rice on top of each bowl of stew. Serves 8-10. (Allow 1/2 lb. meat per person). Do not use ham or smoked pork.

NB:*For vinegar, Dominicans use the squeezed juice from the naranja agria (an orange) or agrio (juice from the naranja agria poured over marble-sized onions, green pepper, and garlic which sets for a week or so.)

Pescado recipe