In the first place, fish are cleaned, eliminating all thorns and then they are chopped into regular size pieces so that they can distinguish each other.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make Asturian Caldereta of Casa FermÃn: |
| 300 gr. of salmontes 300 gr. of mere 300 gr. Rape 300 gr. Tiñosa or goat 300 gr. from chopa 2 lubricates or medium lubricants 1 kg. of walking or nécoras 1 kg. from cigalas 2 onions natural tomato sauce 1 bottle of cava dry salt |
Ingredients to make Asturian Caldereta of Casa FermÃn:
2. It should be borne in mind that the lobster is chopped while living. Once all seasoned, they are reserved.
3. The onion is well pica and a part of the boiler is arranged.
4. It is covered with a hardest layer of the toughest fish, the rest of the onion is placed and other fish are incorporated.
5. On this second layer of fish, the tomato sauce is distributed and the remaining fish and the neckers are added, to end up placing a complete layer of lubricant or lobster.
6. Set the Cigalas end, which introduce a decorative element.
7. At that time the whole is irrigated with the cava and puts to cook 25 to 30 minutes, watching in case it is convenient to add more foamy.
8. The Caldereta must be served according to the fire and uncovering at the moment to distribute it on the dishes, so that the diners enjoy their aromas.
