Caldo de Pescado




 INGREDIENTS

  • 5 portions of any white flesh fish
  • 4 1/2 cups of water
  • 1 cup tomato puree
  • 1 slice onion
  • 1 clove of garlic
  • 1 tablespoon olive oil
  • 1 potato, diced
  • 2 carrots, diced
  • 1 branch of parsley
  • Bay leaves to taste
  • Salt

INSTRUCTIONS

  1. Blend the puree with the onion and garlic. Strain it and fry it in a pan with the oil, set aside.
  2. Bring the water to a boil. When boiling, add the fish, potato, carrots, parsley and bay leaves. Add the seasoned puree and boil until the vegetables are cooked and the broth is reduced a little. Add salt to your liking.
  3. Serve hot.

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