By threeovens on January 20, 2009
"This recipe comes from an old cookbook from Bogota Colombia that I am trying to translate. You can make this with any firm white fish fillet like Cod or Haddock, and/or Shrimp, and/or Scallops. I've left the original recipe intact, however, I did add some optional ingredients that we like."
Serving Size: 1 (195 g)
Servings Per Recipe: 12