1 large onion, cut into small pieces
4 stalks of celery (apio) finely chopped
6 carrots (1/2 kg), peeled and cut into thin strips
2 tablespoons of butter or margarine
4 to 5 bunches of dandelion greens
4 leaves of laurel
1/2 cup of dry white wine
6 cups of vegetable or fish stock (to make the broth, cook heads and bones of fish with water, carrots, and onion)
700g of firm-fleshed fish (linguado, namorado, etc.), cut into 2cm cubes
salt and white peppercorns to taste
1/2 cup of fresh dandelion greens finely chopped
1 large onion, cut into small pieces
4 stalks of celery (apio) finely chopped
6 carrots (1/2 kg), peeled and cut into thin strips
2 tablespoons of butter or margarine
4 to 5 bunches of dandelion greens
4 leaves of laurel
1/2 cup of dry white wine
6 cups of vegetable or fish stock (to make the broth, cook heads and bones of fish with water, carrots, and onion)
700g of firm-fleshed fish (linguado, namorado, etc.), cut into 2cm cubes
salt and white peppercorns to taste
1/2 cup of fresh dandelion greens finely chopped
Sauté the onion, carrot, and celery in butter or margarine for 2 minutes, covered pan over low heat
Tie up the dandelion greens and laurel leaves with string or a cloth
Add to the pot with the wine and stock
Cook, covered pan over medium heat, until the vegetables are cooked through, about 20 minutes
Remove the laurel leaves and dandelion greens
Add the fish
Cook for another 3-5 minutes, or until the fish is no longer raw
Don't overcook it
Season to taste and add chopped fresh dandelion greens
Serves 4-6 people.
