Ingredientes
- 2 kilograms of fish2 kilogram
- 3 cups of rice3 cup
- 2 onions, diced2 piece
- 1 teaspoon mixed spices1 teaspoon
- 1/2 teaspoon nutmeg0.5 teaspoon
- Salt and black pepper to taste0
- 1 onion1 piece
Cardamomo0- Cloves0
Hojas de laurel0
Canela0- 1/2 cup vegetable oil0.5 cup
Pasos
- 1
Cut the fish into fillets, keeping the head and bones, wash well and drain.
5 minutosHerramientas necesarias:
Cuchillo
Tabla de cortar - 2
Soak the rice in cold water for one hour.
60 minutosHerramientas necesarias:🍳Bowl - 3
Boil the fish head and bones with spices for half an hour, then strain the broth.
30 minutosHerramientas necesarias:
Olla - 4
Fry the fish fillets after seasoning with salt and black pepper in half a cup of vegetable oil until cooked, add the onion and stir in the same oil until it turns brown, then add the broth to the onion to take on the brown color.
20 minutosHerramientas necesarias:
Sartén - 5
In another pot, fry the drained rice, then add the broth (one cup of broth for each cup of short-grain rice) and let it simmer until cooked. If more broth is needed, add a quarter cup, let it rest for ten minutes, then serve.
20 minutosHerramientas necesarias:Olla
Datos nutricionales
Cardamomopor 100gHojas de laurelpor 100gCanelapor 100g* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.