Aneto Fish Broth

ANETO 100% Natural.

Fish Broth, Monk fish, Cod, Onion,carrot, celery, leek, tomato, fennel, virgin olive oil, salt

Origin : Spain

Ideal for:

• Paellas, rice dishes, fideuá
• Fish soup
• Oven baked fish or any fish stew
• A natural, healthy and nutritive diet
• The entire family

Potaje marinero de sepia, patatas y azafrán / Cuttlefish stew with potatoes and saffron

Ingredients:

• 1l Aneto Fish Broth
• A big cuttlefish
• 1 onion
• 100 g fennel
• 500 g potatoes
• 2 ripe tomatoes
• 2 garlic cloves
• Fresh parsley
• Wisps of saffron
• 4 spoons of olive oil
• Salt

Method:

1. Peel the onion and potatoes. Chop the onion and the fennel. Let it simmer in a casserole at medium heat with 4 teaspoons of olive oil.
   
   
2. When it is being cooked, add the cuttlefish cubed. Sauté and let it cook until the cuttlefish is cooked.
   
   
3. Grate the tomatoes and add to the casserole let it reduce all the liquids generated.
   
   
4. Add the potatoes and add the Aneto fish broth. Turn up to maximum temperature until it starts to boil. Cover it and let it cook gently 15 minutes.
   
   
5. While in a mortar with a little bit of salt, smash the saffron. Add the garlic cloves peeled and 8 parsley leaves. Smash again until we convert it into dough.
   
   
6. Recover a little of broth from the stew and mix it and add to the potatoes with cuttlefish, stir it up and salt to taste. Let it cook 5 minutes more.
   
   
7. Let the stew resting a few minutes and serve it with fresh parsley chopped.