Ingredientes
- 350g corvine posts
- 150g cooked white beans
- 100g kale cabbage
- 80g Pumpkin
- 80g peeled tomato
- 6g fresh coriander
- 3 garlic cloves
- 1 French garlic stalk
- 1 purple onion
- 1 bling leaf
- 1 chilli
- 1 teaspoon Indian Saffron
- pepper q.s.
- salt q.s.
Method of preparation:
1 Start by washing the leek, coriander and kale cabbage (remove the central stalk).
2. Season the fish with salt and pepper. Cook the fish in water, seasoned with salt, pepper, 1 clove of crushed garlic and the coriander stems, for about 10 minutes. Once cooked, remove the fish and reserve the broth. Remove the skin and the bones from the fish and roughly shred. Strain the broth.
3º In a saucepan, heat a wire of olive oil and add the chopped onion, 2 cloves garlic, chopped chilli, saffron, bay leaf, diced tomatoes, rolled leeks, and pumpkin cut into small cubes. Let cook for 5 minutes on low heat.
4º Add about 4 shells of fish stock and cook 10 minutes, on low heat.
5º However, remove the bay leaf and mash everything.
6º Then add the shredded fish, the white beans and the cabbage kale, rectify the seasonings and let it set for 5 minutes. If necessary, add a little more broth.
7º Finalize with chopped coriander.
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