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Lorenza

Lorenza Ávila

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Recipe of Fish Fund
Recipe

Fish Fund

30 mins
Low
13
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A good fish stock is essential for many dishes such as a good paella.
Learn more about Lorenza Ávila

Ingredients

6 portions
  • 5 fish heads, washed and without scales
  • 3 cups Water
  • 1 cup white wine
  • 1 onion, finely chopped
  • 1 carrot, girl
  • 1/2 cups mushroom, chopped
  • 1 branch leek
  • 2 branches thyme
  • leaves bay (laurel)
  • branches parsley, (without leaves)
  • 5 whole black peppers
  • 1 tablespoon lemon juice

Preparation

Cut the fish bones. Remove eyes and scales. Soak the bones and heads in cold water with salt for 10 minutes (to remove the "earthy" taste and blood).
In a large pot, mix the heads and pieces of fish (previously rinsed) with the cold water and wine.
Bring to a boil and remove the layer that forms above the broth.
Add the rest of the ingredients and let it boil. Lower the heat a little and let it cook for 20 minutes.
Go through a colander.
They come out like 12 cups of fish broth.

TIPS

It can be refrigerated for up to 3 days.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (1)
Deborah Dana
21/02/2013 07:40:53
Buena Receta, Error en los ingredientes Esta muy buena la receta solo que tiene un error en la cantidad de agua, yo puse 13 tazas de agua y 1 1/2 de vino blanco y quedó muy bien. Ojo que este caldo no tiene sal, esta ya se sazona cuando se utiliza para la paella.

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