Recipe Manuscript

Guisado Pescado Robalo

Name: Guisado Pescado Robalo
Prep time: PTPT20M
Cook time: PTPT30M
Yield: 4
Cuisine: American
Ingredients: 800g fillets of robalo (snook) or substitute with sea bass or cod; 100g all-purpose flour; 60ml lard (or 60ml vegetable oil or butter/oil mix); 1 medium white onion (about 120g), finely chopped; 5 medium ripe tomatoes (about 500g), roasted and peeled; 30ml white wine vinegar; 30ml olive oil; 20g fresh parsley, chopped; 2 whole cloves; 1/2 teaspoon black peppercorns; 1cm piece cinnamon stick; Salt, to taste

"Stewed Sea Bass Fish"

1860

From the treasured pages of Coleccion de Recetas para Guisos y Dulces

Written by Rita G. de Garcia

Age of Gastronomy (1800 - 1900)American Intermediate Dinner Lunch

Original Recipe • 1860

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Guisado Pescado Robalo

"30. Guisado Pescado Robalo. Se cosen las raciones de Pescado y se rebuelcan en Arina y se frien en manteca hasta q. se doran, se Pica Cebolla, se cosen Jitomates muy encarnados, y se asan y se muelen, y en aquel Jitomate molido se le echa un poco de vinagre y Artiris Aceite, se rebuelve perejil, la Cebolla sin freir, se le muele clavo, pimienta, Canela y todo esto se le echa al pescado por Encima, y se pone a que muela en cuanto Cueza la Cebolla, y el pescado, y al llevarlo a la mesa se le echa otro poquito de Perejil por encima."

English Translation

"30. Stewed Sea Bass Fish. The fish portions are boiled, coated in flour, and fried in lard until golden. Onion is chopped, very red tomatoes are boiled, roasted, and ground; a little vinegar and some oil are added to the ground tomato. Parsley is mixed in, along with the raw onion. Clove, pepper, and cinnamon are ground and added. All this is poured over the fish, and it is simmered until the onion and fish are cooked. When brought to the table, a little more parsley is sprinkled on top."

Note on the Original Text

Like many 19th-century manuscripts, this recipe is written in a continuous prose style, relying on the cook's intuition, experience, and familiarity with ingredients and techniques—hence the absence of strict measurements or timing. Spelling and phrasing are idiosyncratic ('Arina' for 'harina,' 'cosen' for 'cocen'), reflecting both regional dialects and the fluid orthography of the era. The order is sequential but conversational, letting each step flow naturally, trusting home cooks to interpret and adapt as needed.

Modern Kitchen Interpretation

Recipe's Origin

Coleccion de Recetas para Guisos y Dulces - Click to view recipe in book

Title

Coleccion de Recetas para Guisos y Dulces (1860)

You can also click the book image above to peruse the original tome

Writer

Rita G. de Garcia

Era

1860

Publisher

Unknown

Background

A handwritten treasury of 380 enticing recipes, this 19th-century collection whisks readers through savory stews, elegant ragouts, flavorful fish creations, and an enchanting medley of sweets and desserts—each page a sumptuous celebration of historical home cooking.

Kindly made available by

University of Texas at San Antonio

Historical Background of the Recipe

Learn about old traditions

This robust fish stew recipe hails from the 'Coleccion de Recetas para Guisos y Dulces,' an 1860 handwritten Mexican manuscript, a treasure trove of home cooking wisdom collected for the family table. Penned by or for Rita G. de Garcia, this dish is a snapshot of 19th-century kitchens, brimming with practical skill and local ingredients. The recipe typifies the era's blending of Indigenous and European traditions—pairing bass (robalo) with tomatoes, spices, and vinegar in a heady, homey sauce—a portrait of everyday luxury in midcentury Mexican households.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The original cook would have used a wood-fired stove or a hearth, heavy clay or iron pots for boiling and braising, and a large frying pan for browning the fish—likely made of cast iron or thick copper. Grinding the spices and tomatoes would have been done by hand, using a traditional Mexican molcajete (stone mortar) or a wooden pestle and bowl. Knives were simple but sharp steel, and kitchen linens doubled as both aprons and strainers for the fish.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

30 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 3/4 lbs fillets of robalo (snook) or substitute with sea bass or cod
3.5 oz all-purpose flour
1/4 cup lard (or 1/4 cup vegetable oil or butter/oil mix)
1 medium white onion (about 4 oz), finely chopped
5 medium ripe tomatoes (about 1 lb 2 oz), roasted and peeled
2 tbsp white wine vinegar
2 tbsp olive oil
3/4 oz fresh parsley, chopped
2 whole cloves
1/2 teaspoon black peppercorns
3/8 inch piece cinnamon stick
Salt, to taste

Instructions

Begin by cutting the fillets of robalo (snook) into individual servings.
In a pot, gently boil the fish in lightly salted water until just cooked through, then drain and pat dry.
Lightly dust each fillet in all-purpose flour.
In a large frying pan, heat lard (or substitute with vegetable oil or a mix of butter and oil for a milder flavor) over medium-high heat.
Fry the fish on both sides until nicely golden.
Set aside on a plate lined with paper towels.
Finely chop a medium white onion and set aside.
Roast 4–5 ripe tomatoes under a grill or directly on a dry skillet until blistered and soft.
Peel off the skins, then mash or blend the tomatoes into a chunky sauce.
Into the tomato sauce, mix in 2–3 tablespoons white wine vinegar, a splash of olive oil, and a handful of chopped fresh parsley.
To this, add the chopped raw onion.
In a mortar, grind together a pinch of whole cloves, black peppercorns, and a small piece of cinnamon stick.
Stir these ground spices into the sauce mixture.
Pour this seasoned tomato mixture over the fried fish.
Place the dish back on low heat and simmer just until the onions are tender and the flavors meld—in about 10 minutes.
Before serving, sprinkle a bit more fresh parsley over the top.
Serve warm with rice or bread.

Estimated Calories

330 per serving

Cooking Estimates

We estimate about 20 minutes to prep: cutting the fish, chopping onions, roasting and peeling tomatoes, and measuring spices. Cooking the fish and simmering the sauce takes about 30 minutes in total. Each serving is about 330 calories, and the recipe yields 4 portions.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.