2 1/2 kg of fish fillets
1 head of fish
to taste salt
2 tablespoons of lemon juice
2 large onions, sliced
20 sprigs of fresh parsley
4 tomato slices
1 green or red bell pepper slice
10 garlic cloves
4 cups of water
1/4 cup of olive oil
2 1/2 kg of fish fillets
1 head of fish
to taste salt
2 tablespoons of lemon juice
2 large onions, sliced
20 sprigs of fresh parsley
4 tomato slices
1 green or red bell pepper slice
10 garlic cloves
4 cups of water
1/4 cup of olive oil
Season the fish fillets with salt and lemon juice
Head of fish, just seasoned with salt
Make a roux with onions and tomatoes in olive oil, add head of fish and simmer, covered, for 15 minutes, stirring occasionally
Add water, garlic, and when boiling, let it simmer for another 15 minutes
Remove from heat, reserve the garlic and strain the broth
Return the broth to the pot, add garlic and this time add the fish fillets
Cook until the fish is tender but still firm
Enjoy the broth to make a pirouette.
