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Sancocho de Pescado


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6 lbs. red snapper, cut in slices1 cup chopped green onions1 tablespoon garlic1 medium tomato, chopped1 large onion grated1 tomato (small) shredded6 cilantro leaves, pepper, cumin4 to 5 green bananas into small pieces1 green banana smoothie2 lb of cassava chips2 packets of coconut milk (one cup)
Clean the fish and cut the fish into portions for each person , But do not remove the bone! Boil a large pot of water with the head and tail of the fish, then strain and discard the bones.
Add the coriander and the pieces of banana and cook a while. Add cassava and banana smoothie (to thicken the soup).
Add the grated onion and tomato, add the coconut milk. Bring to a boil once.
Place the fish on top of the broth, cover the pan and simmer gently 20 to 30 minutes for the steam of broth cooked the fish .
Prepare a “stew” or rehashing the scallions and chopped tomatoes with oil, salt, pepper, cumin and color, and cilantro. Pour over the soup before serving.

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