Albacore With Chiles
Contributed by Liz Ziccone.
Ingredients
- 6 medium onions, thickly sliced
- 3 large green peppers, cut in large pieces
- 1 large clove garlic, split
- 1/4 c. oil
- 3 fillets of white meat albacore, about 2 lbs. each
- 4 large tomatoes, cut in large pieces
- 3 yellow chiles, diced
- 1 large green chile, diced
- 3 – 8 oz. cans tomato sauce
- 1 – 8 oz. can chile salsa
- Salt and pepper
- Chili powder
Method
- Saute onions, green peppers and garlic in oil until onions are tender.
- Arrange albacore in large baking pan.
- Add sauteed vegetables, tomatoes, chiles, tomato and chile sauces, salt, pepper and chili powder, to taste.
- Cover and bake at 350 for 1 hour. If sauce is too thick, add water.
- Serve with Spanish style rice, if wished. Makes 8 – 10 servings.
Original page from the cookbook
About this recipe
This recipe is transcribed verbatim from a spiral-bound community cookbook produced in Pismo Beach, California. The book was a fundraising publication of the type common to civic groups, church auxiliaries, and fishing communities on the California coast in the mid-twentieth century — recipes contributed by named cooks, illustrated with hand-drawn section dividers, and printed locally.
Spellings, measurements, and ingredient lists are preserved as they appeared in print, including typographic quirks and any inconsistencies. Where an ingredient is used in the method but was missing from the printed ingredient block, it has been added to the list here so the recipe is self-contained; every such addition is taken word-for-word from the printed method.
The full yesteryear collection preserves 123 recipes from this book. The modern collection is open to new contributions from today's Pismo clammers.