fish background

The best paella is now possible thanks to our fish stock. Intense flavor, thanks to the sofrito that serves as a base in the preparation and the pixín (monkfish), a tasty fish with a great tradition in Asturias. To make this broth the following have been used: Water, monkfish (16%), leek, carrot, leek, carrot, parsley, sofrito (cabolla, tomato garlic). Tips for use Open the pot and heat. conservation tips Once opened, store in a refrigerator between 2ºC and 8ºC and consume within 3 days WITHOUT PRESERVATIVES OR DYES