Denna webbplats använder cookies för att garantera den bästa användarupplevelsen. Genom att fortsätta använda våra tjänster godkänner du att vi använder cookies. Mer information, eller kunskap om hur man ändrar inställningarna, finns i vår cookiepolicy





Från vilket område i Spanien är det typiskt?

Autonom region:
Melilla

Melilla


Tillagning

Ingredients

Ingredients for 4 people: 2 kg of anglerfish tail 1/2 litre of broth made with the head of the anglerfish 1 kg of ripe tomatoes 1/2 kg of green peppers 1 head of garlic 1 sprig of parsley 1 small glass of olive oil 1/2 tsp of cumin 1 pinch of ground black pepper 2 spicy red peppers colouring A handful of peas

Preparation

Place the mixed oil in an earthenware dish and brown the spicy red peppers.Then put to one side.Cook the garlic (except for two cloves which are kept for later) and the parsley in the dish with the same oil until they begin to brown, then add the peppers cut in strips and the finely chopped tomatoes.Cook over a low flame until you have obtained a nice sauce. Blend the spicy red peppers with a pinch of salt, the colouring, the two extra raw garlic cloves which have been put to one side, the cumin, the ground pepper and a ladle of broth.Halfway through put 5 or 6 strips of pepper to one side.When the sauce is ready blend and put to one side.Chop the anglerfish, which has already been deboned, leaving it to stand with a pinch of fine salt.Place the pieces of anglerfish in the dish and add a little broth.Set the flame to medium and when it begins to heat, add the sauce, the spices and a little more salt (to taste).When the stew starts to evaporate, add the red peppers cut into strips, the green peppers which were put to one side from the sauce and the peas.

Presentation

Serve hot.

Mer information

Information om receptet

Kategori:
First course

Pris:
Medium

Information om näringsvärdet

Energy:
Medio

Cholesterol:
0

Carbohydrates:
Alto

Magnesium:
Alto

Vitamin C:
Alto




Fler typiska recept efter årstid


Följande kan intressera dig