Recipes for 4 peoples

· 2 kg. of fish (bream, Dorada, pescadilla, mackerel, grouper, escorpa, crabs and galleys)
· 8 prawns of Dénia · 4 potatoes
· 2 onions
· 3 tomatoes
· 2 tablespoons of pine nuts · 4 cloves of garlic
· Olive oil
· Parsley
· Sweet paprika · Saffron
· Sal
· Water

Clean the fish Peel and chop the onions, tomatoes, and cloves of garlic. Peel and cut sliced potatoes 1 cm. thickness and upholster the bottom of the casserole with them. Lay the onions, tomatoes, garlic, pine nuts, chili pepper and chopped parsley on top.
Add the fish already clean. Spray with oil, water, saffron, and salt rectification. Cook over low heat for 30 minutes, watering from time to time the fish with the same broth. Chop the potatoes until they are in their place. Add the prawns of Dénia 4 minutes before the cooking finishes.

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