File:Suquet de peix.jpg
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Summary
| Description |
Español: "Suquet" de pescado
Ingredientes Un tomate. Ajo y perejil. La clase de pescado que se prefiera. Azafrán. Preparación Primero sofreír el tomate partido por la mitad, después el ajo y el perejil picado pequeño, cuando esté todo frito, echarle el agua, el pescado, dándole vueltas con cuidado para que no se desmenuce y cuando ya casi esté (unos 10 minutos), echarle el azafrán. |
| Date | |
| Source | Suquet de Bogavante |
| Author | Hector Garcia from Barcelona, Catalonia, Spain |
Licensing
This file is licensed under the Creative Commons Attribution-Share Alike 2.0 Generic license.
- You are free:
- to share – to copy, distribute and transmit the work
- to remix – to adapt the work
- Under the following conditions:
- attribution – You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
- share alike – If you remix, transform, or build upon the material, you must distribute your contributions under the same or compatible license as the original.
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This image was originally posted to Flickr by Hector Garcia at https://www.flickr.com/photos/61286533@N00/35334993. It was reviewed on 6 October 2007 by FlickreviewR and was confirmed to be licensed under the terms of the cc-by-sa-2.0. |
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 16:28, 5 October 2007 | | 1,280 × 960 (254 KB) | Jordi Roqué | {{Information |Description= "Suquet" de pescado Ingredientes Un tomate. Ajo y perejil. La clase de pescado que se prefiera. Azafrán. Preparación Primero sofreír el tomate partido por la mitad, después el ajo y el perejil picado pequeño, cuando est |
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