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FISH BURRITOS
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Season the fish to taste with salt and pepper, then place in a saucepan with the cumin, oregano, garlic and enough stock to cover.
- Bring to the boil, and then cook for 1 minute. Remove the pan from the heat. Let the fish cool in the cooking liquid for 30 minutes.
- Remove the fish from the liquid with a slotted spoon and break up into bite-size pieces. Place in a non-metallic bowl, sprinkle with the lemon juice and set aside.
- Heat the tortillas in an unoiled non-stick frying pan, sprinkling them with a few drops of water as they heat; wrap the tortillas in foil or a clean tea towel as you work to keep them warm.
- Arrange shredded lettuce in the centre of one tortilla, spoon on a few big chunks of the fish, and then sprinkle with the tomatoes. Add some of the salsa cruda. Repeat with the other tortillas and serve at once with lemon slices.
INGREDIENTS
- 450 grams firm-fleshed white fish, such as red snapper or cod
- Salt and pepper
- ¼ teaspoon ground cumin pinch of dried oregano
- 4 garlic cloves, finely chopped
- 150 ml fish stock or water mixed with 1 fish stock cube
- Juice of ½ lemon or lime
- 8 flour tortillas
- 2-3 romaine lettuce leaves, shredded
- 2 ripe tomatoes, diced
- 1 quantity salsa cruda
- Salt and pepper
- Lemon slices, to serve
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