Recipe of Jurels Catalina

Ask our fishmonger to eviscere, unwind, unpave and despin our juris.

INGREDIENTS TO MAKE JURELES CATALINA:

2. Leaving only the loins and the fillets below (the heads and thorns will help us to prepare an fumet.

3. Although we will not use today, we will keep frozen in the fridge for when the occasion comes (4 scraps are many scraps).

4. We will peel and chop the leek to where the green begins to be really green.

5. The zucchini, cut by both tips, we will turn it into slices (without peeling, although there is washing- clarh- first).

6. We will cut the onion into 4 helmets after having removed the outer layer.

7. All of the above will go to the pot along with the pepper grains, the laurel leaves and 1 clove of garlic (cut in thequitas).

8. When you have reached boiling, we will put our loins and fillets in the company of vegetables for five minutes.

9. We will get the whole out of the pot and put it in a drainer.

10. we will crumble- to hand- the fish, and with the minipimer we will pulp the vegetables.

11. We will mix. In a pole we will heat the oil and, when wet, we will throw the other two cloves of garlic in Lácas.

12. When they begin to brown, we will add the pasta of our juris and our vegetables, and saute.

13. When we see that it begins to brown we will take it out of the heat, and on a plate we will mix it with the cream and with an additional chorreoncito of virgin olive oil.

14. To serve it (it must be placed from the kitchen) we will put 2 quelis (or slices of fried bread) by diner.

15. The corresponding dose of our preparation and 2 tomatitos cut in half, flanking it, as well as duly skimmed bars.

16. If you want to add two piparras or green chills in vinegar not too spicy, you can.