NATURAL BROTH WITH SOFRITO FOR FIDEUÁ
We saute onions, tomatoes and garlic in extra virgin olive oil, then season with pepper and a touch of saffron. We add the seafood, then add our fish broth little by little over the course of 2 hours until perfectly cooked.
|for 100 ml.||for 250 ml. *|
|Energy value||123 kJ / 30 kcal||406 kJ / 99 kcal|
|Fat||2,4 g||7,9 g|
|Saturated fat||0,4 g||1,3 g|
|Carbohydrate||1,0 g||3,3 g|
|Sugars||0,3 g||1,0 g|
|Dietary fiber||0,5 g||1,7 g|
|Protein||0,8 g||2,6 g|
|Salt||0,90 g||2,80 g|
Fish, Monkfish, Rockfish (Conger, Rooster, Ribbons), Cod), Celery, Shellfish (Crabs, Mussels, Prawns) and Squid
Fish Broth (85%): Water, Monkfish (10%), Rock Fish (3%) (Conger, Rooster, Ribbons), Cod (2%), Carrot, Celery, Fennel and Sea Salt. Seafood Sofrito (15%): Tomato, Onion, Olive Oil, Seafood (7%) (Crabs, Mussels, Prawns), Leek, Garlic, Squid, Paprika and Saffron.
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