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CALDILLO de CONGRIO: In a large frying pan over medium heat, add the olive oil and onions. Saute until the onions are translucent. Add the tomatoes, chili sauce and lemon juice, sauté for 4 or 5 minutes. Using a sieve pour in the fish stock until the tomatoes and onions are submerged in the liquid.
Cover and simmer for 30 minutes. Add the fish slices and cook over low heat for 10 minutes or until the fish is done. To Plate: Serve in bowls and pour cream in a circle so that there is a swirl pattern, garnish with the grated cheese.