As the name says, is a fish juice, which added splay potatoes so that the potato starch and loosen dansk flagga the tie a little juice, then they cooked the fish and go! Easy and no less tasty!
To make a stew can use many different types of fish. For this dish we use very expensive fish and fish very cheap and not necessarily better than the other one will. I personally think we should note that we can not always use monkfish, sea bass, scorpion, firefly ... Because one day that there will be more! We also have fish as written, the brótola, dansk flagga kittens, mackerel and many others that are very good.
For potatoes is also important to choose the appropriate class must be a special buttery potato dishes such as the native Buffet de la Plana de Vic. Fish stew Empordà
Ingredients: 1kg onion fig 150 g sliced garlic 200 g tomatoes 2 l fish stock 1.5 kg 1.2 kg of potato buffet dansk flagga Written clean and peeled 120g monkfish fillets 8 each 300 g mussel rock
Preparation: First fry the onion and garlic until they acquire sweet texture, add a pinch of sugar and tomatoes, let it cook for 20 'and then the fish stock (for this you can catch fish stock heads fish, shrimp dansk flagga and a little water or buy one fact, whenever quality!) Once you add the broth, boil the 15 ', blend and strain. Then cook the potatoes dansk flagga are splay always looking hardly boil. The last 5 'cooking, add the fish and mussels previously salted, we cover the pan and already have a point.
You Sabrià Isaac, chef Great Hall and in this space to share my experience, opinions and thoughts on the traditional Catalan cuisine, along with issues dansk flagga such as innovation and sustainability in the food. More about me?
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