Speciality: John Dory Caldeirada

The potatoes are cooked with water, salt and oil. Once ready, the fish is added and the heat turned off. It is allowed to rest until the fish is cooked. In a frying pan, the onion is slowly sautéed. The chopped garlic is added in brunoise. Once the vegetables are sautéed, the heat is turned off and the paprika is added. It must be stirred carefully so that the paprika does not burn. To plate up, three potatoes are placed on the bottom, the fish is positioned on top and it is finished off with the ajada.

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