St. Peter's Rooster with potatoes
Suitable for celiacs , Fish and seafood
- 800 g of St. Peter's rooster supremes
- 2 leeks cut into thin slices
- 1 onion cut into juliana
- 2 ripe tomatoes cut into cubes
- 2 chopped garlic
- 500 g of sliced potatoes
- Fish broth
- Extra virgin olive oil
- Salt
-
Preparation
Fry onion, leeks, garlic and tomatoes, in that order.
Salt it and when it is done add the potatoes and fish broth until it covers them. A little before finishing cooking the potatoes add the previously salted fish and leave it on the fire until it is ready.Variations:
Allioli can be added above. -
- Source: Corpus of Catalan Cuisine
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