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:
- 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.
- Then add the peeled spring onion, celery, parsley, bay leaf and peppercorns. Stir with a spoon and add the broth.
- Lightly salt and cook over low heat for 30 min. Then strain this broth and reserve.
- Meanwhile, in another low pan, with the rest of the oil, fry the fish fillets seasoned with salt.
- 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.
- 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.
- 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.
