Stuffed Corbina
Origin: Buenos Aires
Source: Cristina Sagasta de Eguia, 1890
Ingredients
- 1 corbina (a white-fleshed South American croaker/sea bass)
- salt
- vinegar
- onion
- tomato
- 1 clove garlic
- parsley
- butter
- hard-boiled eggs
- breadcrumb
- milk
- olives
- pickled gherkins (pepinillos escabechados)
- pepper
- cumin
Instructions
- Choose a tender (young) corbina; descale it and wash it many times in cold water.
- Hang it up, hold its mouth open with a stick, and pour two liters of boiling water through it so the flesh shrinks and the spines show; pull the spines out quickly.
- Wash again and leave an hour in water saturated with salt and vinegar.
- Chop onion and tomato, add ground garlic and parsley, and cook in butter.
- When the onion turns golden, add finely chopped hard-boiled eggs and milk-soaked breadcrumb, olives, pickled gherkins, pepper, cumin and a spoonful of vinegar; stir and cook five minutes.
- Stuff the corbina with the mixture, close the opening with needle stitches, and butter the fish well (and its wrapping paper).
- Bake in the oven so it toasts on both sides. The same preparation serves for every kind of fish.