I never made fish like this before. The cooking liquid seals in a great flavor to any boring fish. You can use any whitefish. I actually used tilapia, for some reason recipezaar wouldn't let me put the word "whitefish" in the recipe.
The key to making this is to not overwork the dough, and remember to squeeze the spinach as dry as possible (I only strained it the 1st time I made it; doesn't make a moldable dough that way). But a delicious, elegant result. Also be sure to use REAL freshly grated parmesan cheese--it's more expensive, but believe me, they don't taste as good without it!
VERY good. The recipe says to serve it with pistou, another recipe I posted here, but I personally didn't like that combination--much too oily. I would recommend a cooler, creamier dipping sauce for this, whatever you like.
Daisy Martinez recipe. Guajillo chiles (sometimes spelled "huajillo") can be found at either regular grocery stores in the Mexican food section or Mexican food markets. Most of the cook time is passive.
I never met my paternal grandmother, so I feel good that I can make her famous German green bean soup that everyone in the family remembers and loves. The old recipe doesn't give quantities, so I estimated by comparing with a different bean soup.