Mercian Cauldron Recipe

Ingredients to make Calderon Marciano:

• 1 kilogram of Mediterranean fish (red mullet, sea bream, mojo)
• ¼ kilogram of rice
• 2 units of Nora’s (spicy dried peppers)
• 3 garlic cloves
• ½ kilogram of red tomatoes
• 200 milliliters of olive oil
• 1 pinch of Laurel and black peppercorns
• 1 unit of Onion
• 1 unit of Celery
• 1 sprig of parsley
• 1½ liters of water with salt

How to make Mercian Calderon:

1

Wash and cut the fish into pieces, reserving the fillets of clean fish meat. With all the waste (tail, head and bones) a broth is made as follows: in a pan with 100 ml of oil, fry the remains of the fish until golden brown.

2

Then add the peeled spring onion, celery, parsley, bay leaf and peppercorns. Stir with a spoon and add the broth.

3

Lightly salt and cook over low heat for 30 min. Then strain this broth and reserve.

4

Meanwhile, in another low pan, with the rest of the oil, fry the fish fillets seasoned with salt.

5

Crush the garlic in a mortar together with the morass and pour it into the pan; remove with a slotted spoon and gently fry; add the peeled and chopped tomato and sauté moving so that it does not stick; After 5 minutes, add the fish broth and cook for 10 more minutes.

6

Now remove the fish and keep it warm in a little broth. This resulting broth should be fine (or strain through a Chinese) and boil again in a cauldron.

7

Then add the rice (washed 1 time) and cook over medium heat, for approximately 20 minutes in individual dishes, giving them a round shape and with the warm fish aside.