One-half cup of olive oil
Four medium onions, chopped
Two cloves of garlic, minced
Two tablespoons of chopped parsley
To taste
Cilantro
1.5 pounds of fish cake
1.5 pounds of potato, peeled and cut
Half pound of tomatoes, cored and cut
One bay leaf
One-half cup of olive oil
Four medium onions, chopped
Two cloves of garlic, minced
Two tablespoons of chopped parsley
To taste
Cilantro
1.5 pounds of fish cake
1.5 pounds of potato, peeled and cut
Half pound of tomatoes, cored and cut
One bay leaf
Heat half the olive oil in a pan
When hot, add the onions, garlic, parsley, to taste, and cilantro
Place a layer of fish cake over the onions and then a layer of potato
Add the tomatoes, bay leaf, and remaining olive oil
Cover well and let cook over low heat until the potatoes are ready
Serve in six portions.
