Fish Stew (Caldereta de parga)

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Fish Stew (Caldereta de parga)
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Servings Prep Time
4people 90minutes
Servings Prep Time
4people 90minutes
Fish Stew (Caldereta de parga)
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  • 2
  • 3
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Votes: 0
Rating: 0
Rate this recipe!
Servings Prep Time
4people 90minutes
Servings Prep Time
4people 90minutes
Ingredients
Units:
Instructions
  1. Peel a tomato and cut it in half and cut an onion into 4 pieces.
  2. Cut the “cranca” (crab) into 3 pieces.
  3. Clean the fish
  4. Cut a whole garlic head in half.
  5. Cut the tomatoes, onions and peppers into small cubes.
  6. Clean the Parga (fish). Cut the head and the fins. Cut the body in various cuts, by serving.
  7. Make a “picada” with: the liver of a monkfish, brandy. You can also add hazelnuts or almonds.
For the fish broth or stock:
  1. FIll a pot with water
  2. Add the tomatoes, onion and chunks of crab
  3. Cover completely with water
  4. Add the salt
  5. Cover and bring to a boil.
  6. Add the clean fish for the soup
  7. Boil for 20 minutes and strain through a sieve
For the stew
  1. Heat the olive oil in a casserole
  2. Grently fry the garlic head
  3. Add the tomatoes, onion and peppers and cook until dry. Add all ingredients for the sofrito.
  4. Add the Parga head and fins.
  5. Cook for about 10 minutes adding a little fish stock.
  6. When the 10 minutes are over, add the other cuts of fish and cook 10 more.
  7. Add the picada and mix with the stew juices.
  8. It is best when cooked 2 to 3 hours before serving, so it can acquire more consistency.

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