Swordfish in estofado from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 374) by Rick Bayless
- white bread
- ground cinnamon
- whole cloves
- garlic
- green olives
- dried oregano
- tomatoes
- apple cider vinegar
- raisins
- ground cloves
- pickled jalapeño chiles
- white onions
- blanched almonds
- swordfish steaks
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EYB Comments
Can substitute halibut steaks for swordfish steaks, and chicken broth for fish broth.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.