(This is, more or less, the same recipe, but with a different cooking procedure
that excludes potatoes; although, they can be added if they're previously boiled
or fried)
Four servings: 4 knuckles; 5/6 onions (medium sized) cut into brunette; 5/6
tomatoes (the same size as above); 4 un-skinned garlic cloves; 2 carrots cut
into 1-inch slices; 1 red pepper, cut into strips; 1 green pepper, cut into strips;
1000 cc beef stock; 2 tbsp of flour.
Preparation: As in the other recipe, fry first the knuckles and the garlic cloves
until they all get brown, remove the knuckles from the casserole, set them aside
and discard the cloves; now add the onion and the flour; stir ingredients and
add the carrots, the peppers, a pinch of salt, and let it simmer for a few minutes,
then add the tomato, let another 10-minute simmering, and finally add again the
knuckles, together with the stock. The procedure now is to let the recipe simmer
on a mild fire for 25 minutes, remove the knuckles again, process all the
ingredients of the casserole with a hand-blender, sieve it all with a chine cap,
and put back again the knuckles in the casserole. The time left now of cooking
is about 25 minutes (usually knuckles are cooked when you see that the meat
around the bone shrinks and this allows the bone to be seen). The presentation
of the recipe must be juicy but not soupy.
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Fish Soup (Sopa de pescado) (12)

12