INGREDIENTS
- – Fish fumet c/n.
- – White onion in half a feather 2 items.
- – Juliana purple pepper 1 unit.
- – Juliana inexperienced pepper 1 unit.
- – Juliana yellow pepper 1 unit.
- – Spanish potato 2 items.
- – Carrot 1/2 al viese 2 items.
- – Perita tomato 2 pcs.
- – Crushed tomato 500 g.
- – Dry white wine.
- – Sunflower oil.
- – Bay leaves.
- – Garlic cloves.
- – Peppercorns.
- – Sal.
- – Floor chili.
- – Candy Paprika.
- – Panza o lomo de Surubí.
CHUPIN DE SURUBÍ spectacular recipe! It at all times appears good and does not collapse! I adopted the step-by-step under
PROCEDURE:
1. In a frying disc, sauté the greens so as in keeping with the cooking factors in oil and the sliced garlic.
2. Then unfold with dry white wine and organize the potatoes and season with paprika, floor chili, salt and finely floor pepper.
3. Add the fumet and the crushed tomato and fruit to then organize the surubí that finally ends up cooking with the steam of the identical preparation.
4. For the fumet, use the fish spine together with irregularly reduce greens onion, carrot, bay leaf, black peppercorns and garlic.
5. Cowl with water and convey to a boil, decrease the warmth and foam to take away impurities.
