Sole Spanish-Style
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- sole fillets
- caldo (broth)
- manteca de vaca (beef lard)
- tomato sauce
- mushrooms
Instructions
- Clean the sole and remove all bones. Cut into fillets and place in a fish poacher (besuguera) with broth and beef lard. When the fish is half-cooked, add tomato sauce and the cooked, peeled mushrooms. If mushrooms are not available, use tomato alone.