El bagre se cultiva en gran escala en lagos y lagunas del estado de Hidalgo.
Comensales: 6-8 personas Tiempo de preparación: 20 minutos Tiempo de cocción: 15 minutos
Utensilios: Cacerolas, platón, ensaladera.
1 pescado bagre de 1-2 kilos de peso; 1 limón; 3/4 litro de vinagre; 1 7/2 cucharadas de ceniza; 4 cebollas rebanadas; 1/4 litro de aceite vegetal; 3 chiles monta asados, desvenados y molidos con un poco de caldo; 5 hojas de laurel; 3 ramas de tomillo; 3 ramas de mejorana; 1 col rebanada a la vinagreta; sal a gusto.
• Se pone a cocer el pescado en 1/2 litro de vinagre con la ceniza; cuando está suave se retira del fuego y se le quita la piel
limpiándolo muy bien con el limón. • Se dora la cebolla en aceite y se agregan los chiles, el resto del vinagre, pescado, laurel, tomillo, mejorana y sal; se deja a fuego lento unos minutos. • Se sirve rebanado bañándolo con su jugo y adornándolo con la col.
Nota: En la salsa puede durar hasta dos días, en un lugar fresco, sin descomponerse.
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