Broths to cheer gloomy Winter days

vickylass By vickylass, 19th Nov 2015 | Follow this author | RSS Feed
Posted in Wikinut>Health>Diet & Nutrition

Broths at Easter or at cold Winter days. For religious matters or to palate them.

Broths to cheer gloomy Winter days

“Potaje” in the Spanish language means broth. A broth is all what we want in the cold days to spoon in it and to palate.
It is at Easter when people eat a broth made with chickpeas, spinach and pieces of cod, but the thing is that a good broth is always welcomed.
There are countless broths in many countries in Europe and in South American countries.
Every broth has its own ingredients, but there is a difference between those made in the south or in the north. Some are made with a variety of meat or fish. Some have legumes and some have rice or potatoes, but all of them are spicy and savoury if they are made with care.
After one has made a basic gravy of fresh tomatoes, onion and green pepper, one may decide to add meat or fish, depending on a recipe that one will most probably know by heart.
It doesn't mean that one has to put everything to boil, but there are several basic steps and finally everything will boil on a low heat till all is tender. One may add potatoes, vegetables, rice or noodles.
This is a favourite one in Spain.
It's called Marmitako and it's made with fresh tuna fish or any other savoury and big fish, white onion, green pepper, few cloves of garlic, a glass of white wine and “chorizero” peppers (these are dry peppers that have to be hydrated in warm water to take its inside meat and to add it in the broth) potatoes a few pieces of tuna fish that will be added in the last minute, because fish can't boil for a long time. Otherwise, it'll get far too dry and soggy.


Chop a white onion and a bell green pepper and the cloves of garlic finely. Pour some oil in a stew pot and when it's warm, add the chopped onion, garlic and pepper. Stir fry for few minutes and add the potatoes cut in chunks and cover with cold water and a glass of white wine. There shouldn't be too much water and it should boil on a low heat as all well made broths have to be cooked. On top of it, we'll place the “chorizero” peppers to hydrate with the heat) when they're hydrated, we'll remove the seeds and we'll take its meat carefully, using a small tea spoon to add it into the broth. It adds an appetizing red colour. We'll add a pinch of salt and sweet paprika. The fish will be added in the last minute to let it cook with the warmth and steam of the broth.
Broths at Easter or at Winter. It may be for religious traditions or to please ourselves with a good and filling meal.
for anyone's knowledge: "marmitako" comes from "marmita", that is, the earthenware pot where broths were cooked in the past and that are a lot better than metal ones.

© Copyright. Vicky Pino. November 19th 2015.


Easter, Europe, Ingredients, Steps, Winter

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