INGREDIENTS
- – Juice of two lemons.
- – 2 cloves of garlic reduce into slices.
- – 1 onion reduce into rings.
- – 1/2 crimson bell pepper reduce into julienne.
- – 1/2 inexperienced bell pepper reduce into julienne.
- – 2 diced tomatoes.
- – 2 bay leaves.
- – Peas 200 g.
- – 2 potatoes reduce into thick slices.
- – 1 glass of dry white wine 250 cc.
- – Caldo o Funet 500 cc.
- – 1 tablespoon chopped parsley.
- – 50 cc of olive oil.
- – 1 teaspoon of paprika.
- – Sailor luggage 10 items.
- – Flour 100 g.
- – Salt and pepper.
- Inexperienced salad:
- – Purple lettuce.
- – French lettuce.
- – Arugula.
- – Purple Onion.
- – Mango.
- – French dressing:
ardour fruit juice, salt, pepper and olive oil (make an emulsion).
We depart you the whole recipe for this spectacular fish chupín accompanied by fried cassava and salad so that you can attempt to get pleasure from at residence!
PROCEDURE:
1. For the fried cassava, peel the cassava and cook dinner in chilly water till tender. Then let it cool and fry.
2. Season the posts. Place them in a container with salt, pepper, chopped garlic and parsley. Depart within the fridge for some time.
3. Dredge them in flour on one facet solely, fry them in a frying pan with olive oil on the floured facet till golden brown. Take away and reserve.
4. Add the onions, garlic, peppers, tomato and bay leaf to the cooking container. Sauté slightly and add the white wine, as soon as the alcohol has evaporated, season with salt and pepper.
5. Return the fish items, add the potatoes, cowl with broth and cook dinner at a mild boil for 15 to twenty minutes.
6. Sprinkle with paprika and a sprinkle of chopped parsley and the peas soaked in sizzling water if they’re frozen, prime with the seafood cookies and lemon wedges. Serve with salad plus fried cassava.
