Chupe De Camarones

Chupe De Camarones

From: Chef Norman Van Aken, Norman's, Orlando, FL. Yield: 24 servings, about 1½ cups each.

3 lb. firm white fish fillets (such as sea bass, tilapia or cod), cut into 2-ounce portions

as needed, salt and black pepper

as needed, all-purpose flour

½ cup olive oil

3 Tbsp. butter


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