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Empanadas with river flavor

River fish is what gives the santafesino character to empanadas. A simple recipe to take advantage of the generosity of the waters of the coast.


There are many ways in which Santafesinos eat the fish offered by our rivers and lagoons. Roast, baked, stuffed, in empanadas, in stews. What to say about   the empanadas   that hasn't been said already?   They're something very Argentinian.   . Each region of the country gives it its own characteristic. In Santa Fe, the touch is given by the unmistakable   taste of river   .

Most Santafesinos agree that the surubí is the richest of the fish that can go to the filling of a empanada. But, the truth,   is it expensive   . One   very good option is to make empanadas de armado   . Let's go with that one!

If you're santafesino and you never dare to cook some fish empanadas, here   We leave you a simple recipe.   If you're from the other side, I surprised your friends with a very original dish. In some fish shop out there you get the river fish that best suits this proposal.

  How to make empanadas  

  1. Chop or process 800 grams of raw ground fish.
  2. Check well so that there are no thorns left and book.
  3. In a frying pan, place a little oil; add a green onion and a chopped white onion. In addition, add half chopped green pepper and cook for five minutes.
  4. Add the fish and two tomatoes chopped peritas well small.
  5. Season the preparation with half a teaspoon of pepper, half a teaspoon of paprika and salt to taste.
  6. Add olives to taste and a chopped hard-boiled egg.
  7. Stir well to unite everything.
  8. If the filling is very dry, one or two more tomatoes can be added.
  9. Once ready, let cool and then assemble a dozen patties.
  10. They can be cooked in the oven or fried. If cooking is in a soft oven, cook 20 minutes or until golden brown.

Publication Date: 10/05/2020

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