Sea bream with tomato stew
Instructions
Squamate sea bream, fin core and intestines by cutting the belly, rinse it thoroughly under running water and dry it with a cloth.
In a saucepan capable and an oval Brown 40 g butter with bay leaf, lay the whole fish, add the parsley, a little salt and freshly ground white pepper, sprayed everything with white wine and a ladle of water.
Cover and simmer over medium heat for about 40 minutes.
Meanwhile, place the tomatoes in boiling water for about a minute, give them skin, that after the plunge will come away easily, and cut the flesh into small pieces.
Fry the remaining butter in a pan together with the finely chopped onion and, just two ingredients begin to take color, add the tomatoes and season with a little salt and freshly ground pepper.
Simmer the sauce for about 30 minutes, then add the broth seabream, did restrict a little on fire after having raised the fish and it placed in a warm serving dish.
Continue cooking the sauce for about 10 minutes and letting it thicken, remove the bay leaf and parsley and pour all the sea bream.
Keep warm until time to serve and then to taste with boiled potatoes.
Ingredients and dosing for 6 persons
- 1 gilthead of 1800 g
- 80 g of butter (or margarine)
- 600 g of ripe tomatoes
- 1 glass white wine
- 1 leaf of laurel
- 1/2 small onion
- Boiled potatoes
- 1 sprig of parsley
- Salt
- White pepper