Small cauldron of fish ( caldereta de pescado )
1
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 600 | gr. of clean snuff ( rape in spanish) | |
| 600 | gr. of clean mere ( mero in spanish) | |
| 1 | cuch. of flour | |
| 1½ | decilitre | of olive oil |
| 1 | cuch. of finely chopped parsley | |
| 600 | gr. of potatoes | |
| 1 | litre | of broth of fish |
| 12 | brown almonds | |
| 12 | brown hazelnuts | |
| a few twigs of parsley | ||
| salt | ||
| pepper | ||
| 2 | garlics | |
| 1 | decilitre | of brandy |
| 1 | onion | |
| 2 | tomatoes | |
| 1 | slice | of round of fried bread |
Directions
To cut the fish in regular chunks, to season them and To muffle them in flour. To shake them to withdraw the excess and to fry them, without they are gilded too much, in a casserole of thick(bulky) bottom(fund) with the warm well olive oil.
To dust with the very chopped parsley and the garlic, to wet with Brandy already warm and to flame. To withdraw the fish of the casserole and to reserve. To peel the potatoes and to cut them in tracks of ½ cm In the same casserole, stir fry the chopped onion and to incorporate The bare(peeled), longed tomato and diced, to add the potatoes and to cover with the broth. To wet with the wine and to allow that it should reduce a bit.
To prepare the nosedive( picada in spanish ) crushing the garlics with the almonds, hazelnuts, parsley and round of fried bread. To add it to the casserole and to add the fish. To continue the boiling 10 more minutes. To rectify of salt and pepper if it was necessary and to serve immediately in the same casserole.
Contributor: Esther Pérez Solsona NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000