- In a pot, add olive oil and fry the tomato, previously cut in two halves, as well as the garlic, pepper and leek.
- We add water until it is half full of the cauldron and add bay leaves and a handful of salt.
- When the water is hot, add the fish.
- We remove the old one carefully, as it is a very delicate fish.
- We remove the broth which we can use to make a soft stew with the aroma of vegetables and fish.
- We serve with a little mojo green and potatoes wrinkled .
Canarian Goat Meat
The first thing we need to do is cook the goat meat. We...
