Delicious Spanish fish broth!

1. 1

   Put water to boil in a large pot.

2. 2

   Smash the heads of the fish (especially the monkfish's).

3. 3

   Cut tomatoes and onion in quarters.

4. 4

   Once the water starts to boil add the heads, the bones ans the vegetables.

5. 5

   Let it cook slowly for 5-6 hours.

6. 6

   At some poin add the Tabasco and tbe salt.

7. 7

   After 2-2.30 hous add the canned tomato.

8. 8

   Let it rest the whole night outside the fridge and next day take the bones and the onion out as well as the tomato skin.

9. 9

   Use a strainer for the smaller parts.

10. 10

    Rrserve some of the paste you'll get (with no bones)

11. 11

    If not goin to use within 3-4 days, put in the freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.