Hi everyone !!!
In Spain, rice dishes are based on fish or shellfish, for example, traditional seafood paella or arroz a banda, are built to a traditional fish soup (fish heads, tails of fish, crabs, shrimp heads, etc.), but the fish is the so-called "rock fish" or "morralla", which is one who lives among the rocks near the shore, small in size but great flavor. If I wanted to develop a similar fish broth residing in Florida, what kind of fish could I use?
Thanks in advance
attached photos of the fish used in Spain
Edited by TGPbyIRT - 6/29/15 at 9:09am