Tradicionales / delicias
4 personas
30-45 minutos
Nivel media
Enharina el pescado marcando la merluza primero por la parte de la piel y sellándola por las cuatro caras.
Sofríe la cebolla, añade sal y deja que blanquee la cebolla.
Añade laurel y tomillo.
Corta la patata a dados y añádela hasta que esté doradita.
Añade el sofrito de tomate rectificado de sal y azúcar para compensar la acidez.
Cuando el tomate haya adquirido un poco de espesor añades el aceite de ajo y perejil.
Cuela las alcachofas cynara medianas al natural incorpóralas al guiso.
Al cabo de unos minutos añade el caldo de pescado, cubriendo la patata y remueve. Deja cocer el guiso hasta que la patata esté hecha.
Añade el pescado con cuidado sumergiéndolo en el caldo, después de 5 minutos estará listo.
Añade el pimentón de la vera y remueve con cuidado.
Emplata primero la patata, después el pescado y finalmente las alcachofa Cynara.
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