- Two sea bream of around a kilogram.
- 3 cloves of garlic.
- ½ cup of lemon juice.
- ½ cup fish stock.
- 1 cup Especial para Cocinar “El Guiso”.
- 1 bay leaf A pinch of saffron.
- Extra virgin olive oil and salt.
Ask the fishmonger to clean us bream, removing fins, scales and guts, leaving the head.
Salted fish inside and out and place in a lidded besuguera. In a mortar, prepare a paste with the garlic, parsley and saffron. When we do, we mix in a bowl with the remaining ingredients and glass of Vino Especial para Cocinar “El Guiso”.
Sprinkle the fish with the mixture and put the heat for about 20-25 minutes, shaking occasionally besuguera but with great care not to break the fish.