Wash and cut the fish into pieces, reserving clean fish meat fillets. With all the waste (tail, head and thorns) a broth is made as follows: in a casserole with 100 ml of oil the remains of the fish are fried to brown them.
| 🚻 5 Diners | 🕘 1H 30m | 🍵 MAIN PLATO | 🤯 DIFFULTURE MEDIA |
| Ingredients to make Murcia cauldron: |
| 1 kilogram of Mediterranean fish (salmontete, gold, mojol) ¼ kilogram of rice 2 units of ñoras (spicy dry peppers) 3 cloves of garlic ½ kilogram of red tomatoes 200 milliliters of olive oil 1 pinch of Laurel and black pepper grains 1 onion unit 1 Celery unit 1 branch of parsley 1½ liters of water with salt |
| ADDITIONAL CHARACTERISTICS: Average cost, little spicy, stew, |
Ingredients to make Murcia cauldron:
2. Then the peeled onion, celery, parsley, laurel and pepper grains are added. Remove with a spoon and add the broth.
3. Save slightly and let it cook over low heat for 30 min. Then strain this broth and reserve.
4. Meanwhile, in another casualty, with the rest of the oil, fry the fish loins seasoned with salt.
5. crush the garlic in a mortar next to the ñoras and throw it in the pan; stir with a sparkling and fry gently; Add the peeled and minced tomato and saute moving so that it does not stick; After 5 minutes, add the fish broth and let it cook 10 more minutes.
6. NOW THE FISH Now and KEEP IN A LITTLE BREATMENT. This resulting broth must be fine (either is strained by a Chinese) and boils again in a cauldron.
7. then add the rice (washing 1 time) and cook over medium heat, about 20 minutes in individual dishes, giving them rounded shape and with the temperate fish apart.
