Poor Man's Lobster (Langosta del Pobre) II
Author: Barbara Norman
Recipe type: Seafood
- 2 pounds any white fish - tail part; see * Note
- 2 Tablespoons paprika
- milk; to cover
- * Note: This dish can be made with the tail part of any firm white fish. Ask to have the piece skinned, boned, and tied with a string like a small roast.
- Wash and dry fish. Roll in paprika. Place in saucepan, cover with cold milk, and simmer on slow fire until fish is cooked through (15 minutes or less). Remove fish to serving plate and untie string. The string will leave white marks on the pink-surfaced fish and will contribute to its resemblance to lobster.
- Serve hot or cold. If cold, serve with "Mayonnaise", an "Alioli Sauce", or "Romesco Sauce" - all recipes are included in this database.
Recipe Source: THE SPANISH COOKBOOK by Barbara Norman