Fish soup Garbanzos

Submitted by enr on 19 Mar 2014
200 g chickpeas
200 g zander (or another of your choice)
1 green pepper
1 red pepper
1 onion
2-3 cloves garlic
1 tomato
1 and 1/2 cup fish broth
salt, black pepper, red pepper
1 tsp flour
To add some fish in flour and fry in a hot sunflower oil on both sides until half ready. Get out of the heat and was set aside on paper / towel to drain excess fat. In another deep pan fry the chopped (or grated, depending on who likes what) peppers, onions, garlic and tomatoes. After softening them added chickpeas and sprinkle with flour - stirring. Add the fish broth and let simmer for 5-10 minutes. Then immediately add their already fish, leave for another 5 minutes (you need to become a little thick, but not necessarily) and remove from the heat. It's nice when serving to sprinkle with fresh parsley. * To this dish except'm adding fish and shellfish, learned the recipe from a master chef in Spain, I think it is quite delicious and easy, and it probably will appeal to lovers of seafood.
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19 Mar 2014
Meson Del Mar


Polly, I guess that is pre-cooked chickpeas? Interesting mix of seafood.

Thanks for the recipe, long search for her. Spaniards do not you cook in a copper vessel similar to the wok with a lid (some their traditional)?

tillia, I failed to write, used by konserva..inache is the principle of beans and lentils, interesting and tasty :). If you try hope you like it. didkapan I've seen in a bronze vessel, but the easier it becomes and the pan, even personally prefer it. When I lived in Spain, I had a friend who was the main cook in his restaurant, namely she showed me this recipe and made it also the pan. Incidentally morning, blending vegetables (onions, peppers, etc.) And store them in the refrigerator or freezer to be always at hand, and the dishes are seasoned very well. Of course it can and finely chopped :)