Stock for fish stew

A clear example of innovation applied to the tradition of Empordà cuisine. This stock is ideal for fish and seafood dishes and traditional meals.


Water, monkfish, white fish, conger eel, seafood, onion, tomato, pepper, carrot, leek, white wine, hazelnuts, almonds, garlic, olive oil, parsley and salt.

Presentation formats:
1L glass bottle
The Secret Ingredient
Brou per suquet de peix

The cooking secret: zarzuela fish stew, meatballs with cuttlefish, squid stuffed with meat and chicken with prawns.