Description
Of cheap fish turns out quite a decent lunch/dinner. Serve with garnish or without. Delicious enjoyed hot or cold. A versatile dish, and is relatively cheap.
Ingredients
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Tomato
400 g
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Broth
300 ml
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Dry white wine
150 ml
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Squid
100 g
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Leeks
1 piece
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Onion
1 piece
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The Apium graveolens Dulce
2 piece
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Garlic
2 tooth
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Olive oil
2 Tbsp
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Bay leaf
1 piece
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Salt
-
Black pepper
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Greens
-
Fish
500 g
Cooking
To cut the fish (I had hake) in the fillets without skin and bones.
Cook the fish broth from the bones and fins, adding the onion and stalks of greens (I have parsley).
Chop onion, leeks (we don't only need the leaves), celery, garlic.
Heat the olive oil in a deep frying pan and fry first the onions until transparent, then add the leek, leave on the fire for a few minutes.
Add the celery and garlic, sauté another couple of minutes.
With the canned in their own juice tomato to remove the peel, chop and add to the pan along with the juice. You can use regular canned tomatoes, adding tomato juice or tomato paste. In season, of course, you can use fresh tomatoes. Pour the fish broth and wine, add the Bay leaf.
Bring to a boil, reduce the heat to low, cover and simmer for 30 minutes. Season with salt (if needed) and pepper.
Cut the fish. I cut medium-sized pieces, but can be larger. Clean and cut the squid into strips.
Put in a pan the fish fillets, cover and simmer for 5 minutes.
Add squid. Again cover and let simmer for a few minutes until the fish is cooked and squid. (You can use any seafood, and you can do without them. In this case, increase the number of fish).
Remove the Bay leaf. Can be served just with bread, and dip it in a delicious sauce. Or with rice. Or with any garnish to taste. When serving sprinkle with herbs.
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