SERVES 4 TOTAL TIME 30 minutes DIFFICULTY easy
INGREDIENTS:
800 gr. of Angler fish
1 little onion
“00” flour
400 gr of ripen cherry tomatoes
fish broth
1 glass of any dry white wine
1 bunch of parsley
oregano
extra virgin olive oil
1 garlic glove, peeled
salt and pepper to taste
DIRECTIONS:
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The first step is to clean the Angler. Eliminate the skin, wash the fish then dry it and cut it in medium-size fillets and flour them. Alternatively, you can cure the fish by removing the fishbone and then cut it into chunks, again not too small and flour them.
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In a pan with 4-5cm (1.5 – 2 inches) high edges, place the fillets to fry with some olive oil. The drain it from the oil, salt it and keep it hot while aside.
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In the same pan, add in the onion and garlic, finely sliced, and let them fry until golden.
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Now you can place back the Angler chunks in the pan and pour the white wine. Let it evaporate.
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Add in the tomatoes roughly chopped and let everything cook together for a minute.
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Add in a ladle of piping hot fish broth and continue cooking for further 10 minutes on a medium heat.
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Salt and pepper to taste and dust over some oregano and the minced parsley. Serve the Angler with some toasted bread to dip into the sauce.
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