Qué es
Fumet de espinas/cabezas. Evita amargos: no hiervas fuerte ni demasiado.
Ingredient
El caldo de pescado da fondo marino limpio a arroces, sopas y salsas sin enmascarar el pescado principal.
Fumet de espinas/cabezas. Evita amargos: no hiervas fuerte ni demasiado.
Paellas, bisques, risotto de marisco y caldos.
Nevera breve; congela.
Caldo de verduras + alga kombu, o clam juice diluido.
Ahora mismo en 12 recetas publicadas con Caldo de pescado.
En nuestro archivo destaca en: Mediterranean, International.


International
Halibut in lemon butter from the United States


International
Finnish Lohikeitto: creamy salmon and potato soup, traditional Nordic recipe step by step


Mediterranean
Baked monkfish with potatoes, onion, pepper and white wine in the Galician style


Mediterranean
Baked turbot with baked potatoes, white wine and thyme in the Cantabrian style


Mediterranean
Juicy baked hake with parsley green sauce and steamed clams. Healthy Mediterranean recipe, rich in protein and omega-3


Mediterranean
Menorcan lobster stew in a clay pot with tomato and brandy


Mediterranean
Clams in green sauce with parsley, garlic, white wine and cider vinegar


Mediterranean
Healthy vegetable and seafood paella with bomb rice, saffron and shrimp. Authentic Mediterranean recipe, low in fat


Mediterranean
Onion squid stewed with confit onion, white wine and paprika


Mediterranean
Catalan fish zarzuela with monkfish, hake, shrimp, mussels and clams


Mediterranean
Squid in its ink stewed with onion, white wine and black sauce


Mediterranean
Catalan fish suquet with monkfish, hake, shrimp, potatoes and minced meat