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:
- We clean the fish, cut it into 4 equal portions and lightly salt it on both sides.
- 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.
- When the water boils for 10 minutes, a brother called “short broth” will form in which we are going to cook the turbot.
- Add the 4 pieces of turbot into the short brother and let it cook for ten minutes.
- Drain the turbot pieces from the short cooking brother and place them on a hot platter where we will present them later.
- For the refried sauce, brown the garlic in a pan with hot virgin olive oil and remove from the heat.
- Remove the pan from the heat and without letting the sauce cool, add the paprika and vinegar.
- Mix with the help of a fork or with movements to and fro the pan until you get a smooth sauce.
- With the help of a spoon, pour the hot sauce over the turbot.
- We accompany some boiled potatoes and the carrots that we have used in the short brother, cut into small pieces.
