Buyabes with shafra

  • Time 1 hour
  • Servings 6 People
  • 1 The beam and half of the garlic are small, torch in the castrule at 2 st. l. olive oil. Add the washed thymyan leaflets.
  • 2 Leather-cleaned tomatoes cut tombs and put them in the pot. Add a laurel and a chauffran. Fix two glasses of water, smash, squeeze. Ambassador, add black peppers and barge around 25 minutes.
  • 3 Shrimps clean the pancirs. Midia is a good brush. File of fish cut the same pieces. Add fish to the castrate, 3-5 minutes later, seafood and five to ten minutes. Fish and seafood to make noise, to postpone.
  • 4 The potassium contents are wiped through the sieto, the mixture will reinto it, add 1 st. l. oil. Raise the soup to boiling. Add fish and seafood. Remove the fire, send, push, cover the roof.
  • 5 The rest of the garlic will be shredded, connected to the mayonez, chili and tomato spaste, cross the sauce to homogeneity.
  • 6 Bagette cut the slices, laugh on one side of the remaining olive oil, dry in the oven. Put the oily side on the garlic. The soup to the table with the germs and sauce in a separate dish.
Nutrition Facts
  • Calories 750
  • Total Fat 35,6 g
  • Protein 51,7 g
  • Total Carbohydrate 750 g
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