Peel the garlic and confirm a minimum heat covered with olive oil. They must be completely poached. Open the ñora. Remove the seeds, and soak covered with hot mineral water for two hours. Then take out their red meat and reserve. If it is fresh, it will be softened much earlier. Skip, peel, and chop the tomatoes. Press in the mortar the garlic confited, the black pepper, and the slightly roasted saffron in the pan. Crush until you make a paste. Enter the ñora paste, and tomatoes, and finish chopping everything.
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| Ingredients to make Arrossejat of Tarrachonense noodles: |
| Ingredients a piece of congrio of 300 grms. 2 slices of hake (200 grms) una Rape head 600 grms. of hake and rooster scraps and 6 galleys (it can be replaced by morralla) 250 grms. of fat noodles 1 l. 600 ml of mineral water oil salt la bicada 6 cloves of garlic 10 grains of black pepper 2 medium mature tomatoes (200 grms) 1 ñora big saffron in strand |
Ingredients to make Arrossejat of Tarrachonense noodles:
2. The fumetponer olive oil of having confused the garlic in a pot (reserve a little to saute the noodles). Make a very golden stirfrito with the chopped to get a color background that from life to the plate. Add the fish and cold water. Condicate with a little salt and boil over low heat for 25 minutes. If you like you, you can add a flour -cut potatoes to the rooms. Keep and select the fish you want to add to the plate. Rectify the seasoning if necessary.
3. Then put another little of the oil to confite the garlic in a cast iron casserole. Sauté the noodles until they take a little color. Pour the very hot fumet (the 3/4 approx parts) and boil over the time indicated by the manufacturer. The broth is measured, however the rest is preferable that you throw it as the stew ask for it. It must be slightly caldoso. Let stand five minutes and serve immediately with some piece of fish (and potato if you have put it).
