Recipe of Turbot in short broth with refried paprika

Ingredients to make Turbot in short broth with refried paprika:

• 1 turbot weighing 2 kilos from the farm.
• 2 onions.
• 2 carrots.
• 1 liter of water.
• 5 black peppercorns
• 3 cloves (fragrant spice)
• 1 sprig of parsley.
• 1 bay leaf.
• ½ glass of white wine.
• 2 cloves of garlic.
• 8 tablespoons of virgin olive oil.
• 1 teaspoon of sweet paprika.
• 2 tablespoons of cider vinegar or apple.
• I jumped.

How to make Turbot in short broth with refried paprika:

1. We clean the fish, cut it into 4 equal portions and lightly salt it on both sides.
2. In a saucepan, bring the water to a boil with the peeled onions, cut in half and with the cloves pierced, the carrots peeled and cut into four pieces, the crushed peppercorns, the parsley, and half a glass of white wine and the leaf of laurel.
3. When the water boils for 10 minutes, a brother called “short broth” will form in which we are going to cook the turbot.
4. Add the 4 pieces of turbot into the short brother and let it cook for ten minutes.
5. Drain the turbot pieces from the short cooking brother and place them on a hot platter where we will present them later.
6. For the refried sauce, brown the garlic in a pan with hot virgin olive oil and remove from the heat.
7. Remove the pan from the heat and without letting the sauce cool, add the paprika and vinegar.
8. Mix with the help of a fork or with movements to and fro the pan until you get a smooth sauce.
9. With the help of a spoon, pour the hot sauce over the turbot.
10. We accompany some boiled potatoes and the carrots that we have used in the short brother, cut into small pieces.