Gastrectomy For Gastroparesis

omelette back


Ingredients: 500 g cherne

salt 1 kg potatoes 1 tomato black

1 onion 7 cloves of garlic

Half a glass of white wine, red pepper
Middle

Black pepper Parsley Thyme

Laurel Sal Oil


Prepared
fish must be soaked the night before desalination. We cooked the fish until the foam rises in the pot. We removed the fish and shredded. Having done this, fry the fish lightly in a pan with an oil base. We will put
black cook potatoes in salt. On the other hand to prepare a fried tomato onion, garlic and minced red pepper. Once these ingredients are poached, add the half glass of white wine, black pepper, thyme, bay leaf, salt and parsley, let it boil to evaporate the alcohol in wine and add to the pot where we have left to stand fish.
Finally, add the cooked potatoes, halved, turn off heat and let rest for an hour. At serving time heat will warm the whole not very high.