Traditional Holy Week Shipping Recipe

Processions, The carpetsthe Funeral marches And the different religious rituals are some of the traditions surrounding the Holy Week in Guatemalawith the objective of Commemorate the passion, death and resurrection of Jesus.

However, the gastronomy of the season also plays an important role.

During these days, Guatemalan families gather to cook and enjoy the typical dishes that, for centuries, have been part of the country’s culinary culture.

Dry fish, also known as lined fish, has been a characteristic dish of Holy Week, becoming one of the protagonists of the Guatemalan tables.

Guatemalan dry fish recipe

In addition to being a traditional dish in the kitchen of many families during Holy Week, fish is a source of healthy, minerals, proteins and amino acids that help increase muscle mass and maintain healthy levels of fat in the blood.

The international chef Waldo Campos shares his dry fish recipe and provides some recommendations for preparation.

Ingredients

For fish:

• 4 lb of dry fish (gall, gold or crows)
• 8 eggs
• Frying vegetable oil
• 2 tablespoons of flour (optional)

For the message:

• 3 oz of sesame
• 3 Oz of Pepitoria
• 4 oz of entire onion
• 4 garlic cloves
• 1 lb of tomato plum
• 6 oz of miltomate
• 1 big guaque chili
• 2 Chiles passes
• 1 Chile Red pepper
• Laurel
• Thyme
• Pepper to taste
• Cumin (optional)

Preparation

Fish:

1. Cut the fish into portions of approximately 6 oz.
2. Heat water to the boiling point, remove from heat and submerge the fish to release the salt and hydrate. When the water is cold, remove the fish, rinse with plenty of water, drain and reserve.
3. Beat the egg whites to the point of snow, add the yolks and, if desired, the flour.
4. Heat oil in a pan over medium heat. Pass the fillets through the egg mixture until they are well covered.
5. Fry the fish in hot oil to brown them on both sides. Remove and drain excess oil.

Of the message:

1. Cook the tomatoes together with onion, garlic, miltomate and pepper chili.
2. In another pan, brown the Chile passes, the guaque chili, the sesame and the pepitoria. Add these ingredients to the pot with the tomato and let them boil together.
3. Let the mixture cool and then blend it. Add water according to the desired consistency.
4. Boil the liquefied message, adding laurel, thyme, pepper and cumin, if desired.
5. In a wide pan, place the message and add the fried fish. Cook over low heat for approximately 30 minutes.
6. Rectify salt at the end of the process, since the fish continues to release salt during cooking.

Chef recommendations

Campos suggests serving this dish with white rice, tan of vegetables, omelet or travel tamalito and a súchiles soda.