Ingredients
- 185 per (serving)
- 25 protein
- 12 meaty green olives
- 5 fat
- 3 bay leaves
- 2 garlic (cloves)
- 1 fish broth
- 1 one cinnamon stick
- 45 oz good-quality tomatoes
- 1 1/2 lb fish fillets
- 2 tb spanish capers
- 1 tb pickling juices
- 1 tb lime juice (fresh)
- 1 1/2 ts olive oil
- 1 1/2 ts vegetable oil
- 2 tb parsley (finely chopped)
- 3/4 ts thyme (dried)
- 1/4 ts black peppercorns
- 1/4 ts salt
- 3/4 ts marjoram (dried)
- 2 slices pickled jalapeno chilies
- 1 slice onion
CARBOHYDRATE; 249 MG SODIUM; 41 MG CHOLESTEROL. From Authentic Mexican: Regional Cooking from the Heart of Mexico by Rick Bayless with Deann Groen Bayless (William Morrow & Company, 1987).