Title: Picadillo de pescado a la cubana (cuban smapp
 Categories: Fish, Cuba, Update
      Yield: 4 Servings
 
      4 ea Snapper, grouper, halibut,
           -or cod steaks, 4 to 6
           -ounces each
      6 sl White bread, crusts
           -removed, torn into pieces
    1/2 c  Milk
      1 md Onion, finely chopped
      2 tb Finely chopped fresh parsley
           Salt and freshly ground
           -black pepper to taste
    1/4 ts Ground nutmeg
           Juice of 1 lime
    1/2 c  Pure Spanish olive oil
      3 lg Eggs, hard-boiled and
           -finely chopped
      1 ea Place the fish steaks in a
           -skillet large enough to
           -accommodate
 
  them comfortably, cover with salted water, and bring to a boil,
  uncovered, over medium-high heat. Reduce the heat to low, cover, and
  simmer over low heat until the fish flakes easily, 8 to 10 minutes.
  Transfer the poached fish to a platter and allow it to cool. 2. Place
  the bread in a small bowl, and cover with the milk. Set aside. 3.
  When the fish is cool enough to handle, flake it and combine it in a
  large bowl with the onion and parsley. Squeeze the excess milk from
  the bread and add the bread to the mixture, stirring well to blend,
  then add the salt, pepper, nutmeg, and lime juice. 4. In a large
  skillet over medium heat, heat the oil until it is fragrant, then
  cook the fish mixture, stirring, until all the oil is absorbed and
  the onion is tender, 8 to 10 minutes. Add the hardboiled eggs and
  cook, stirring, 2 to 3 minutes, and serve. Alternatively, the dish
  can be assembled ahead of time and cooked, stirring, 10 minutes over
  medium heat just before serving, adding the hardboiled eggs at the
  last moment. Makes 4 to 6 servingsSubj: Zarzuelo de Mariscos
  PICADILLO DE PESCADO A LA CUBANA