NATURAL BROTH WITH SOFRITO FOR MARINE PAELLA
We sauté onion, tomatoes and garlic in extra virgin olive oil, then season with pepper and a touch of saffron. Next we add the fish, and after that our seafood broth is added 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 | 0,80 g | 2,60 g |
Monkfish, Rockfish, Conger, Megrim, Hairtail, Cod, Celery, Seafood, Crabs, Mussels and Prawns
Fish Broth (85%): Water, Monkfish (10%) Rockfish (3%) (Conger, Megrim, Hairtail), Cod (2%), Carrot, Celery, Fennel and Sea Salt. Seafood Sofrito (15%): Tomato, Onion, Olive Oil, Seafood (8%) (Crabs, Mussels, Prawns), Leek, Garlic, Paprika and Saffron.
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