From Lourdes González's kitchen in Mexico.

Originally published on Cookpad Mexico as Picadillo de pescado, with US measurements.

Fish Picadillo

Name: Fish Picadillo
Yield: Serves 4 servings
Ingredients: 1 2/3 lbs sole fillets or other white fish (750 grams); 1/2 onion, finely diced; 1 serrano pepper, finely chopped; 3 Roma tomatoes, seeded and finely diced; 1 tablespoon capers; 1/4 cup white wine (60 ml); 1 teaspoon black pepper; Salt, to taste; 5 tablespoons oil

Lourdes González @gigino

CDMX México

Fish Picadillo

Lourdes González @gigino

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Ingredients

Serves 4 servings

1 2/3 lbssole fillets or other white fish (750 grams)
1/2onion, finely diced
1serrano pepper, finely chopped
3Roma tomatoes, seeded and finely diced
1 tablespooncapers
1/4 cupwhite wine (60 ml)
1 teaspoonblack pepper
Salt, to taste
5 tablespoonsoil

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Steps

1

Cook the fish fillets in 1 1/2 cups water (360 ml) with salt until they are tender. Let cool, then flake the fish and reserve the cooking liquid.
2

In the oil, sauté the onion and serrano pepper. Add the tomatoes and cook to make a sofrito.
3

Add the flaked fish, white wine, and about 1 cup (240 ml) of the reserved cooking liquid. Cook over low heat until the mixture is seasoned and most of the liquid has evaporated, or to your preferred consistency.