Broth for convalescents
calories: low
category: soup
cost: low
difficulty: medium
preparation time: 120
Ingredients
Fish 200 gr.
Dry peas 150 gr.
Chickpeas 150gr.
Tomato pulp 150 gr.
Celery 1 stalk
Parsley 1 bunch
Salt as required.
See our
Wine Tips
for your meals
Dry peas 150 gr.
Chickpeas 150gr.
Tomato pulp 150 gr.
Celery 1 stalk
Parsley 1 bunch
Salt as required.
See our
Wine Tips
for your meals
Preparation The day before you cook this broth, soak the legumes in cold water for the whole night.
Drain the peas and chickpeas and put them into a casserole and then cover them with 2 liters of water. Add the salt and the celery, parsley and the tomato pulp cut into pieces. Cook them until they are very tender.
At two thirds of the cooking add the fish after having removed the skin and bones.
Filter everything and serve the broth in one plate and the legumes as a second course.
The Chef's tips You can cut the vegetables into cubes and not pass them for this broth Curiosity The broth can be kept in the refrigerator for a couple of days
Drain the peas and chickpeas and put them into a casserole and then cover them with 2 liters of water. Add the salt and the celery, parsley and the tomato pulp cut into pieces. Cook them until they are very tender.
At two thirds of the cooking add the fish after having removed the skin and bones.
Filter everything and serve the broth in one plate and the legumes as a second course.
