Ingredients
- 1 tsp olive oil (for that extra special taste) but if you’re cutting cost, well, there’s always vegetable oil
- 45 grams bacon sliced and finely chopped (if you’re using this for Holy Week, remove this)
- 1 cup white onion chopped
- 1 pc green bell pepper diced
- 1 celery diced
- 1 can whole peeled tomatoes chopped “Molinera”
- 800 ml fish stock (1 liter is 1000 ml)
- 1 head Bisugo cleaned
- 2 potatoes diced (2-3 cups)
- salt to taste
- Black Pepper (ground) to taste
- 1/2 kilo Bisugo with head on fillet
- 1/4 kilo shrimps
- 1/4 kilo clams pre cooked
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