For Keshy Yena coe Pisca

Stuffed Cheese with Fish Filling

Preparation info
    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About

Prepare the cheese in the same way, and stuff with the following filling.


  • 1 lb. white fish fillets
  • 1 oz. unsalted butter
  • 1 large


Place the fish fillets in a frying pan, cover with cold water, bring to a simmer, cover and cook for about 6 minutes, or until the fish flakes easily with a fork. Cool in the stock, remove and flake. Set aside. Discard the stock, rinse out and dry the pan.

Heat the butter in the pan and sauté the onion until tender but not browned. Add the tomatoes, salt and pepper and cayenne pepper an