Sopa de dorada con verduras y arroz

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, Sopa de dorada con verduras y arroz. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Sopa de dorada con verduras y arroz is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It's appreciated by millions daily. They're nice and they look wonderful. Sopa de dorada con verduras y arroz is something which I've loved my entire life.

Many things affect the quality of taste from Sopa de dorada con verduras y arroz, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sopa de dorada con verduras y arroz delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sopa de dorada con verduras y arroz is Cuatro raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Sopa de dorada con verduras y arroz using 10 ingredients and 8 steps. Here is how you cook that.

Ingredients and spices that need to be Prepare to make Sopa de dorada con verduras y arroz:

1. 1 dorada de ración
2. 2 patatas nuevas blancas
3. 1 pimiento verde mediano
4. 1 tomate grande semi maduro
5. 1 cebolla morada mediana
6. 2 dientes ajos gruesos
7. 1 hoja laurel mediana
8. 2 puñados arroz bomba
9. Sal fina marina la necesaria
10. Aceite de oliva virgen extra el necesario

Instructions to make to make Sopa de dorada con verduras y arroz

1. En una cacerola grande, ponemos agua hasta la mitad y añadimos la dorada limpia y cortada en dos, las dos patatas peladas y limpias enteras, el tomate lavado y entero, el pimiento lavado entero y sin semillas, la cebolla pelada entera, los dos dientes de ajos enteros, la hoja de laurel y un poco de sal.
2. A continuación, tapamos y dejamos cocinar durante veinte minutos a fuego lento
3. Pasados los veinte minutos, retiramos la cacerola del fuego y con una espumadera, retiramos el pescado con mucho cuidado para que no se caigan espinas en el caldo y dejamos tibiar en un plato. Retiramos el tomate, las dos patatas, la cebolla, los dos dientes de ajos y la hoja de laurel. Lo ponemos en un bol menos la hoja de laurel y trituramos bien
4. A continuación, colamos el caldo, lo volvemos a poner en la cacerola y le añadimos los dos puñados de arroz y lo que acabamos de triturar.
5. Seguidamente, le añadimos un chorro de aceite de oliva, removemos bien y rectificamos de sal.
6. Tapamos y dejamos cocinar durante doce minutos o hasta que se nos haga el arroz.
7. Mientras tanto, limpiamos el pescado de pieles, espinas y reservamos.
8. Pásados los doce o quince minutos, servicios y le añadimos un poco de dorada en cada ración y listo

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