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Name: Caldo de Pescado
Total time: 50 min
Yield: Serves 4
Cuisine: Spain
Ingredients: 600 g firm white fish fillets; 400 g potatoes; 1 onion; 3 cloves garlic; 1 ripe tomato; 3 tbsp olive oil; 1 tsp sweet paprika; 1 bay leaf; 2 tbsp flat-leaf parsley; 1.2 L water; 1 tsp salt

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Spain50 minServes 4이전에 요리됨

Caldo de Pescado

재료11

firm white fish fillets600 g
potatoes400 g
onion1
garlic3 cloves
ripe tomato1
olive oil3 tbsp
sweet paprika1 tsp
bay leaf1
flat-leaf parsley2 tbsp
water1.2 L
salt1 tsp

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Peel and dice the potatoes. Finely chop the onion and garlic, and grate or finely chop the tomato.
Warm the olive oil in a pot over medium heat and cook the onion until soft, about 8 minutes.
Add the garlic and paprika, stir briefly, then add the tomato and cook until it thickens.
Pour in the water, add the potatoes, bay leaf, and salt, and simmer until the potatoes are nearly tender, about 15 minutes.
Cut the fish into large pieces, add them to the pot, and simmer gently until just cooked, about 6 to 8 minutes.
Discard the bay leaf, stir in the chopped parsley, and serve hot.