1 Preparation with the heads and thorns of the fish make a broth to which herbs can be added: leek, carrot, onion.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make peix suquet ( |
| For 4 people :: 1 you. ESCORPORA OF 1 K 1 UD. Lluerna (Cuco or Lucena) 1 median potato per person 4 mature tomatoes 1 ud. onion salt black pepper pepimentón sweet 3 grains anise 1 cup dry white wine 1 l. Fish broth garlic mince and parsley |
Ingredients to make peix suquet (
2. brown 3 or 4 cloves of garlic in a casserole, preferably iron.
3. Once the garlic has been brown, reserve them to make the chopped with the parsley.
4. Sauté the onion.
5. When golden, add the crushed and seed tomato.
6. Reduce with white wine.
7. Add the diced potatoes and saute them for about 5 minutes.
8. Cover everything with the fish broth and cook over low heat (approximately 15 minutes).
9. to half cooking Add the chopped of the garlic with the parsley.
10. about 7 ninutes before the potatoes are ready, incorporate the fish that we will have cut into slices, and salt and pepper.
11. We will rectify the set of salt, if it is convenient, and add a cuharada (of the coffee) of sweet paprika.
12. If the result of the broth looks a bit clear, you can add some wheat flour to thick.
13. to take advantage.
14. 2 Notes This is a dish of the fishermen of the Costa Brava.
15. The Barca ranch was formerly.
