Fish Stew

Name: Fish Stew
Ingredients: 2 kg of fish bones and heads; 1/4 cup of olive oil; 2 medium carrots, cut into pieces (240 g); 2 medium onions, cut into pieces (200 g); 5 sprigs of parsley or cilantro; 2 medium tomatoes, cut into pieces (240 g); 2 stalks of celery; 4 liters of water; Salt to taste

1
2 kg of fish bones and heads
2
1/4 cup of olive oil
3
2 medium carrots, cut into pieces (240 g)
4
2 medium onions, cut into pieces (200 g)
5
5 sprigs of parsley or cilantro
6
2 medium tomatoes, cut into pieces (240 g)
7
2 stalks of celery
8
4 liters of water
9
Salt to taste

Ingredients

1
2 kg of fish bones and heads
2
1/4 cup of olive oil
3
2 medium carrots, cut into pieces (240 g)
4
2 medium onions, cut into pieces (200 g)
5
5 sprigs of parsley or cilantro
6
2 medium tomatoes, cut into pieces (240 g)
7
2 stalks of celery
8
4 liters of water
9
Salt to taste

Directions

1
Fry the fish bones and heads in a large pot with olive oil for 5 minutes
2
Add the carrots, onions, parsley, tomato, and celery, and cook for 10 minutes, stirring constantly
3
Combine the water and salt, cover, and let simmer for 50 minutes over low heat
4
Remove from heat and strain through a fine-mesh sieve.

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