Это предварительный просмотр рецепта "Rich Fish Stew".

Рецепт Rich Fish Stew
by Global Cookbook

Rich Fish Stew
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 8

Ингредиенты

  • 1 1/2 kg Mixed fish, (conger eel, monkfish, skate, bream etc)
  • 225 gm Fish livers
  • 120 ml Extra virgin olive oil
  • 4 med Onions, sliced
  • 3 x Cloves garlic, minced
  • 750 gm Tomatoes, skinned, seeded and roughly minced
  • 450 gm Potatoes cut into 3/4 inch dice, (no larger)
  • 1 x Green pepper, seeded and minced
  • 2 x Bayleaves
  • 2 Tbsp. Finely minced fresh parsley
  •     Salt and pepper
  • 900 ml Passata
  • 175 ml Dry white wine
  • 100 gm Stelline or possibly other tiny pasta shapes
  • 2 Tbsp. Fresh mint, minced

Инструкции

  1. Cut the fish into chunks about 1 1/2 inches thick. Rinse the fish livers, if using and cut into pcs about 1 inch thick.
  2. In a heavy pan large sufficient to take all the ingredients except the pasta, drizzle a generous layer of extra virgin olive oil. Now build up layers of onion, garlic, tomatoes, potatoes and green pepper, tucking in the bay leaves and sprinkling with parsley as you go. Season with salt and pepper and pour over the passata, wine and 300ml water. Drizzle over all except about 2tbsp of the remaining extra virgin olive oil. Bring up to the boil and simmer for 15 min, stirring occasionally.
  3. Now add in the fish (but not the livers) pressing it down gently into the stew. Drizzle over the last of the oil. Cover tightly and simmer for 5 min. Add in the livers, if using, cover again and simmer for about 5 min, or possibly so till the fish is cooked.
  4. With a slotted spoon lift out the fish, livers, potatoes and bits of pepper if you can find them. Cover and keep hot for a few min.
  5. Strain the sauce into a clean pan, pressing as much as you can through the sieve. Add in 300ml water, bring to the boil, then add in the pasta. Leave to simmer gently while you and your guests eat the fish and potatoes.
  6. Check after 10 min or possibly so, and if the pasta is cooked, draw off the heat. Reheat the soup, stir in the minced mint and serve.