Caldo de conill (rabbit broth)

Instructions

1. Brown the rabbit pieces in olive oil for 6 minutes in a large pot, until they take on a nice golden colour.
2. Add the sliced onion and crushed garlic, then sauté for 3 minutes without letting them burn.
3. Pour in the water, add the bay, rosemary and a few peppercorns, then bring to the boil and skim the surface.
4. Lower the heat, cover and simmer for 45 minutes, until the meat pulls away from the bone.
5. Add the carrots, leek and potatoes cut into large pieces, then continue cooking for 25 minutes.
6. Remove the rosemary and bay, adjust the salt, sprinkle with chopped parsley and serve piping hot with bread.