1) The fish is washed in running water and cut into medium pieces. It is marked with the juice of limòn, pepper and salt, and lets it marinate for 2 hours.
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| Mero corbullon ingredients: |
| 1.1/2 kilo of rock mere, without skin, thorns or entrails. (It can also be used pargo) marinate. The juice of a limòn pimienta black salt to taste. Sofrito :: 3 tablespoons of vegetable oil 2 mature tomatoes cut into thick wheels 1 red paprika in strips 3 teeth of garlic cutaditos 1 sweet ajì in small paintings 1 branch of thyme 3 laurel leaves salt to taste | Coccion :: 2 medium onions on wheels 50 grams of olives stuffed with paprika 1 cup of red wine 1 copita of chimp of drinking water at room temperature 1 tablespoon of melted butter 2 teaspoons of sweet or grated sweet 1/2 teaspoon of salt. |
Mero corbullon ingredients:
2. 2) The tomato, paprika, garlic, ajì and thyme leaves and bay leaf are fowl in oil for 10 minutes. Add salt to taste.
3. 3) The onion wheels are added and skip until it becomes translocid.
4. 4) The pieces of mere are drained and fell in the same pan, until they have a little color.
5. 5) Wine, Jerez and olives are added.
6. 6) The mass balls are added.
7. 7) covers and let it simmer for 10 minutes.
8. Optional: At the time the wine is added, boiled and peeled potatoes can be added. There are those who include capers and a splash of olive oil.
9. How to make the dough balls. 1) It binds the flour with the salt.
10. 2) The water is added little by little, while mixing with the fingers. The butter is added and everything is kneaded with the palm of the hand.
11. 3 Before the mixture is totally homogenous, the ajì is added and kneaded again.
12. 4) Let stand for 5 minutes.
13. 5) The dough is divided into small portions that they think in a fist.
14. With the palm of the hand (or on a smooth supefficient) balls of about 2 cms are made. diameter. They can also be elongated.
