CALDERO del Mar Menor with Dorada 🥘🐟

We are going to need:
400 gr of Bomba rice
1.6 liters of fish broth
2 small breams
8 small or 4 large ñoras
Parsley
4 cloves of garlic
150 gr of fried tomato.
Salt.
It is accompanied with Alioli.
To prepare an aioli quickly, we need:
1 egg
200 ml of sunflower oil
Salt
A few drops of lemon juice or vinegar.
Caldero elaboration:
First we are going to wash the ñoras, dry them and remove the seeds and peduncle.
We fry the ñoras over a low heat with a good jet of extra virgin olive oil, we must be careful not to burn the ñoras since if we burn them they become bitter and goodbye Caldero.
We whisk the fried ñoras with 200 ml fish stock, parsley and garlic cloves (majao)
We fry the heads of the bream with the oil where we have fried the ñoras. When they are well fried add 150 gr of fried tomato and the majao and leave over medium heat for 5 minutes.
Add the sauce to the fish broth and leave for 30 minutes from when it starts to boil. We strain the fish broth.
In a pot or cauldron add the strained fish stock, 1,200 ml, and when it starts to boil add the 400 gr rice.
5 minutes over high heat so that it does not break the heart of the rice grain and does not cake and 15 minutes over low heat. When it is boiling, taste to add salt.
In a frying pan, when there are 7 or 8 minutes before the rice is finished, add the fish stock and make the breams that we have seasoned.
Accompany the rice with the bream and aioli.
If you have time and want to make the traditional cauldron, you just have to change:
- Fish broth, you have to make a broth with a kilo and a half of rocky rock, with 2 liters of water.
- Change the breams for a mullet (smooth) cut into cubes.
- Fried tomato, use a kilo of ripe tomato.
I await your comments and more than your comments, I hope you are encouraged to make the recipe and then tell me.
Big hug and see you soon.

[@anatudelasanchez1139]

Hola!! Ya te sigo me gusta tu cocina pues soy murcianica sigue mandado recetas q la campana la tengo activada👍🏻🤗

[@LaCocinademiSuegra]

Muchas gracias 😊

[@juanaharillo1573]

Buena receta m y además barata ya que no usas morralla, yo tb lo hago. Un consejo hierve las doradas en el caldo dónde vas a echar el arroz, de esa forma el caldo sabrá más a pescado. Un saludo de una que vivió en el mar menor algunos años 😊