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
- 850 gr good-quality tomatoes
- 325 gr fish fillets
- 18 gr spanish capers
- 16 ml pickling juices
- 16 ml lime juice (fresh)
- 7 ml olive oil
- 7 ml vegetable oil
- 3 gr parsley (finely chopped)
- 2 gr thyme (dried)
- 1 gr black peppercorns
- 1 gr salt
- 1 gr 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).
