Fish pie (2)
Instructions
This is a simplified version of a mess of fish very honoring once in Sicily of the ' Leopard '.
Then: make a broth with two litres of water, a few Bay leaves, sliced onions, celery cut into pieces and lemon slices.
Take ten minutes of boiling, add a bottle of wine, wait until you get back to the boil; put in the scampi, lower the heat, and simmer for 10 minutes; whip out the shrimp, drain well, hold aside the broth, let cool, put the salmon in a fish Kettle or other suitable container, put in the grouper, clean, open; Cook for 40 minutes, over low heat: the broth should simmer, i.
e.
mandate, wide lens bubbles.
At the end, pull out the fish, drain them, clean it from bones, skin and bone and place it in the Blender along with olives, capers washed and squeezed and three cloves of garlic.
Fairies puréeing adding olive oil a little at a time and turning off intermittently the Blender: you need to obtain a homogeneous compound.
Add the parsley, salt, pepper and remaining oil, mounting by hand with a wooden spatula until a light and fluffy.
During this operation, with the remaining oil, add a little at a time, the half bottle of wine.
Pour the mixture on a serving dish, possibly in the form of modellatelo and guarnitelo with the jumbo shrimp which have shelled on mess, even with the shell all around.
Let cool in refrigerator before serving.
Ingredients and dosing for 4 persons
- Olive oil
- Salt
- Pepper
- 3 cloves of garlic
- Parsley
- Lemon
- 2 onions
- Laurel
- 1 tablespoon of capers
- 2 stalks of celery
- 120 g of pitted green olives
- 1 1200 g grouper
- 300 g of scampi
- 1 1/2 bottle of white wine