The Fish
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Yields:
-
1 mold
- Serves:
- 8-10
ingredients
- 2 -8 ounces cream cheese
- 2 (6 ounce) cans tuna, packed in water
- 1 (4 ounce) jar pimientos, sliced
- 1 1⁄2 cups green onions, finely sliced
- 2 (3 ounce) envelopes gelatin
- 1 cup warm water
- 1 teaspoon curry powder
- 1⁄2 cup sliced almonds
- 1 stuffed green olive
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
directions
- Drain tuna and flake.
- Drain pimentos and reserve a few for decoration.
- Dissolve gelatin in war water.
- Mix cream cheese, tuna, pimentos, green onions, curry, salt, pepper and dissolved gelatin until well blended.
- Put into a fish shape mold and refrigerate until it settles. About an hour. Get out of the mold. Use sliced olive for the eye.
- Almonds for the scales and reserved pimentos for the tail.
- Serve with crackers, bread, fresh veggie -- .
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RECIPE SUBMITTED BY
MsPia
Louisville
I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world.
I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels.
There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee.
My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better.
My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com