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BAKED RED SNAPPER WITH A SPICY PUERTO RICAN SANCOCHO BROTH, BONIATO, PLANTAIN AND AVOCADO

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“Eric Ripert distills the essence of a Puerto Rican sancocho and sofrito cooking sauce to flavor snapper fillets in this terrific dish — enriched, true to his French training, with a liberal amount of butter. The well-seasoned fish and earthy, chorizo-flavored sancocho broth play beautifully against the sweet plantain purée, baked boniato rounds and creamy avocado slices.”

Source: www.miamiherald.com
Fuente Traducido: usando Google o Altavista/Babel Fish
Posted on: February 27th, 2007
Curation from Tomás
Filed Under: 1. Hispanic News, Food
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