Small Cauldron Of Fish ( Caldereta De Pescado ) Recipe
Yield: 1Recipe by luhu.jp
Ingredients:
600 gr.: of clean snuff, rape in spanish
600 gr.: of clean mere, mero in spanish
1: cuch. of flour,
1 1/2 deciliter: of olive oil,
1: cuch. of finely chopped parsley,
600 gr.: of potatoes,
1 liter: of broth of fish,
12: brown almonds,
12: brown hazelnuts,
a few twigs of parsley,
salt,
pepper,
2: garlics,
1 deciliter: 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 1/2 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 P
rez 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
Source from luhu.jp
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 1/2 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 P
rez 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
Source from luhu.jp