Natural caldero broth Punta Aljibe

Punta Aljibe's natural caldero broth is prepared following the traditional methods of the Santa Pola area and is entirely artisanal. Therefore, this recipe is the same one that has been used for generations in seafood dishes along the Alicante coast.

All the ingredients in this broth are 100% natural. Therefore, no colorings or preservatives are used in its preparation.

We take care of every last detail when preparing this dish. First, we carefully clean the dried red peppers, removing all the seeds and stems. Then we make a sofrito with them, adding tomato, garlic, and oil.

The fish is never pureed; the entrails are removed, and it is cooked with great care. Afterward, the fish stock is strained repeatedly to remove any impurities.

Once the broth is finished, it is sterilized, packaged, and kept in a cool, dry place, optimal conditions for its preservation.

Ingredients

Natural caldero broth: water, rockfish from Santa Pola (sargo, pagel, araña, rascassa, etc), monkfish, pepper, tomato, garlic, ñora pepper, extra virgin olive oil and salt.

Usage recommendations

This stock is suitable for any dish made with fish or seafood. You can cook paella, fideuà, soupy or creamy rice dishes, and even fish gazpacho . You could also use it as a base for stews.

The 375g jar is recommended for 2 servings .

The 750g jar is recommended for 4 servings .

If we don't like such an intense flavor, we can mix it with water to reduce the strength of the fish stock. Or, if we prefer, we can buy the mild fish stock offered by Punta Aljibe.

Once opened , keep the broth in the refrigerator for a maximum of 3 days .

Best before 18 months after production.

Allergens

Gluten-free. Rockfish, mollusks and crustaceans.

Nutritional Information

• This broth is low in salt and low in calories.
• No preservatives or colorings