2 1/2 kg of fish, cut into posts
1 head of fish, salted
salt to taste
2 soup spoons of lemon juice
2 large onions, sliced
20 sprigs of parsley with leaves
4 tomato slices
1 green or red bell pepper slice
10 cloves of garlic
4 cups of water
1/4 cup of olive oil
2 1/2 kg of fish, cut into posts
1 head of fish, salted
salt to taste
2 soup spoons of lemon juice
2 large onions, sliced
20 sprigs of parsley with leaves
4 tomato slices
1 green or red bell pepper slice
10 cloves of garlic
4 cups of water
1/4 cup of olive oil
Season the posts with salt and lemon juice
Salt the head only
Make a roux with the onions and tomatoes in the olive oil, add the head and let it simmer on low heat, stirring occasionally, for 15 minutes
Add the water, garlic, and when boiling, wait for another 15 minutes
Remove from heat, reserve the garlic and strain the broth through a fine-mesh sieve
Return the broth to the pan, the garlic, and add the fish posts this time
Cook until the posts are tender but still firm
Use the broth to make a beurre blanc, using the same technique as the omelette that accompanies the soft-boiled egg.
