Pescado Con Queso Cuban Fish With Cheese Sauce Recipes

Steps:

• Have the fishmonger fillet the grouper and reserve the head and bones.
• Place the fish head and bones in a large pot. Add 1 clove garlic, the onion, thyme, bay leaf and peppercorns. Cover with 2 quarts cold water and bring to a boil. Reduce the heat to medium and simmer for 20 minutes. Strain and set the broth aside. You should have 6 cups. Discard the solids.
• Heat the olive oil over high heat in another pot. Saute the remaining garlic and the green pepper for 2 minutes. Stir in the tomatoes, turmeric, cayenne pepper and potatoes. Add the stock and season with salt. Bring to a boil and simmer for 15 to 20 minutes.
• Cut the fish fillets into 1/2-inch pieces and add them to the soup. Simmer for another 10 minutes. Adjust the seasonings to taste, sprinkle with the cilantro and serve immediately.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix onion and Cheddar cheese together in a bowl. Sprinkle 1/2 of the cheese mixture into the prepared baking dish; top with swai fish. Sprinkle the remaining cheese mixture over fish.
• Whisk milk, Worcestershire sauce, mustard, salt, and black pepper together in a bowl; pour over fish.
• Bake in the preheated oven until fish flakes easily with a fork and the cheese is melted, about 45 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix onion and Cheddar cheese together in a bowl. Sprinkle 1/2 of the cheese mixture into the prepared baking dish; top with swai fish. Sprinkle the remaining cheese mixture over fish.
• Whisk milk, Worcestershire sauce, mustard, salt, and black pepper together in a bowl; pour over fish.
• Bake in the preheated oven until fish flakes easily with a fork and the cheese is melted, about 45 minutes.