Mercian Cauldron Recipe

FoodsDiary By FoodsDiary

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, approximately 20 minutes in individual dishes, giving them a round shape and with the warm fish aside.
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