- 1 pound copi fillet
- 2 onion
- 1/4 cup butter
- 4 slices white bread
- 1 teaspoon dried parsley
- salt
- white pepper
- 3 eggs
In a 2 quart pot, make a bouillon: in 1/4 cup butter, brown 1 onion, 2 stalks celery, and 1 carrot, all chopped. Add 2 pints hot water, 2 tablespoons salt, 1/4 teaspoon white pepper. Boil 30-40 minutes.
Prepare the fish mixture by putting 1 pound copi fillet, 1 onion, and 2 small pieces of celery through a grinder. Mix together with 4 slices white bread, trimmed and rubbed to fine crumbs, 1 teaspoon dried parsley, 1 teaspoon salt, 1 teaspoon white pepper. Add 3 well-beaten eggs, and mix.
Drop by spoonfuls into the boiling bouillon, and cook until done (about 5 minutes). Serve with chile sauce.
Recipe from the National Park Service.
