Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 eggs
- 1 pound white fish fillets, such as cod or haddock, cut into small pieces
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped green olives
- 1/4 cup capers
- 1 tablespoon tomato paste
- 1 tablespoon white vinegar
Special equipment needed:
- Large mixing bowl
- Wooden spoon or spatula
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the flour, baking powder, salt, black pepper, cumin, paprika, garlic powder, onion powder, and oregano.
3. In another bowl, whisk together the milk, vegetable oil, and eggs.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Fold in the fish, onion, bell peppers, cilantro, olives, capers, tomato paste, and white vinegar.
6. Grease a baking dish with oil or cooking spray.
7. Pour the mixture into the baking dish and cover with aluminum foil.
8. Bake for 45-50 minutes, or until the bollo is cooked through and golden brown on top.
9. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 14g
Saturated Fat: 2.5g
Cholesterol: 105mg
Sodium: 840mg
Carbohydrates: 24g
Fiber: 2g
Sugar: 2g
Protein: 23g
Substitutions for ingredients:
- You can use any white fish fillets, such as tilapia or halibut, instead of cod or haddock.
- If you don't have fresh cilantro, you can use dried cilantro or parsley.
- You can substitute white wine or lemon juice for the white vinegar.
Variations:
- You can add diced potatoes or sweet potatoes to the mixture for a heartier dish.
- You can use shrimp or scallops instead of fish.
- You can add diced tomatoes or corn for extra flavor and texture.
Tips and tricks:
- Make sure to cut the fish into small pieces so that it cooks evenly.
- You can use a toothpick or knife to check if the bollo is cooked through. If it comes out clean, it's done.
- You can serve the bollo with a side salad or rice.
Storage instructions:
- Store any leftover bollo in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the bollo, preheat the oven to 350°F (175°C) and bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the bollo on a large platter and garnish with fresh cilantro or parsley.
Garnishes:
- Fresh cilantro or parsley
Pairings:
- White wine, such as Sauvignon Blanc or Pinot Grigio
Suggested side dishes:
- Rice or quinoa
- Salad with mixed greens, tomatoes, and cucumbers
Troubleshooting advice:
- If the bollo is too dry, you can add a little more milk or vegetable oil to the mixture.
- If the bollo is too wet, you can add a little more flour to the mixture.
Food safety advice:
- Make sure to cook the bollo to an internal temperature of 145°F (63°C) to ensure that it's safe to eat.
Food history:
- Bollo de Pescado is a traditional dish from the Dominican Republic.
Flavor profiles:
- Savory, slightly spicy, and aromatic
Serving suggestions:
- Serve the bollo as a main dish for lunch or dinner.
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Region: Panamanian