Ingredients:
1Kg Fish
4 Large onions
1 Large garlic head
5 Tomatoes
5 Tablespoons capers
Olives to taste
2 Raisin boxes
3 Tablespoons chopped parsley
15 Eggs
1/2 Tablespoon of salt
1 / 2Kg Chili
Preparation:
Boil the fish until it is soft. Remove, let cool and crumble.
Cut the onion, garlic, tomatoes and chili in small amounts. Cook approximately 10 minutes and add the olives, raisins, parsley and salt. Simmer about 15 minutes more.
Next beat the egg whites until they are firm, then add the yolks, one at a time and season with salt.
Grease the tray and sprinkle with wheat flour, then spread a layer of the stew. Repeat finishing a layer of egg and stew.
Bake at 350ºF for 45 minutes.
Thank you very much, I hope you like it and see you next time!