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.
1L glass bottle
The cooking secret: zarzuela fish stew, meatballs with cuttlefish, squid stuffed with meat and chicken with prawns.