I divided it into 2 casserole baking dishes and froze one for later usage. You must try this dish to see just how mouth-watering delicious it is! It will make a perfect entrée for guests! Thanks for the recipe, Linda!
Having passed the grain stalls they came to the fritanguerías – the fried stalls – where sweaty, plump women dropped thick pieces of fish into enormous frying pans. Laid out on the wooden trays that served as counters, the fillets of fried fish immediately cooled to take on an almost mineral appearance while thick slices of fried plantain – patacones – were heaped around them.
Tomás González, In the Beginning was the Sea