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Golden broth of corvina

  • September 13, 2018
  • 3
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Soup | Caldo dorado de corvina

Soup | Golden Corvina stockPorciones
4 portions
Preparation time
15 minutes
Cooking time
25 minutes
2 heads of corvina1 / 2 kilo of corvina fillet1 chopped pearl onion1 chopped white onion2 celery branches1 green pepper4 strips of white bread1 yellow pepper1 red pepper3 garlic2 large tomatoes6 medium potatoes1 / 4 cup white wine1 yellow carrotSalt, olive oil, pepper , achiote to taste
Boil the heads of corvina with pearl onion, salt, pepper and a branch of celery for 30 minutes; strain and let simmer over low heat.Pine very thin the carrot, peppers, celery and tomato without skin and without seeds.Make slices of thin potatoes.Salt the sea bass and brown in a pan with a drizzle of oil, remove from skillet carefully to prevent them from falling apart. In the same fat sauté the white onion, 2 crushed garlic and peppers, when transparent put the wine; let evaporate and add to the broth, adding the achiote, potatoes and tomato. Let boil for 5 minutes, correct the salt and pepper, if necessary, and turn off.To the toast pass them a brush with olive oil and rub with the garlic remaining.To serve put the toast on the bottom of the plate, then the steak and around the hot brothRecent recipes

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