Preparation Time:
25
Note:
Pisto is a traditional dish in Spanish cuisine that consists of a sauté of various vegetables. This recipe spread to Latin American countries, and today its composition varies depending on the region where it is made. However, despite these differences, the common elements are always tomato and bell pepper.
In Cuba, we often eat Fish Pisto. It’s an economical recipe that makes use of the scraps from the head, spine, and tails, although it can also be made using fillets as shown in the video.
In some parts of our island, Fish Pisto is known as Fish Aporreado. This dish differs from Fish Enchilado because the latter incorporates chilies in its preparation and typically uses fish cubes added at the end of cooking the vegetables to prevent them from breaking apart, as can happen with pisto or aporreado.
Ingredients:
- 6 fillets of white fish
- 6 cloves of garlic
- 1 onion
- ½ cup of tomato sauce
- ½ cup of dry wine
- ½ red bell pepper
- ½ green pepper (you can use chili)
- Olive oil
- Salt and pepper to taste
Instructions:
All the ingredients should be prepared diced into small cubes no larger than half a centimeter. If using chili, it would then be considered an enchilado; pay special attention to the spice level, as it is not a common ingredient in our cuisine and may be uncomfortable for some diners.
Heat oil in the skillet and add the crushed garlic. When the garlic begins to brown, add the chopped peppers and onions.
Once the vegetables have released their juices, add the fish fillets and the dry wine. Allow them to simmer for about 5 minutes. Stir in the tomato sauce and break up the fillets with a wooden spoon. Adjust the salt to your liking and let the sauce reduce to your preferred consistency.
Rations:
6