Stewed fish
Instructions
Boil the fish in a saucepan with onion, carrot, celery and a pinch of salt.
Almost finished cooking remove the fish from the heat and let cool.
Cut into small pieces.
In a saucepan, Saute garlic, add tomatoes, salt and pepper.
Add the fish pieces and cook on moderate fire, wetting, if necessary with the cooking broth.
Serve with a sprinkle of chopped parsley.
Ingredients and dosing for 4 persons
- 1000 g of monkfish (angler fish)
- 1 clove of garlic
- 1 carrot
- 1 onion
- 1 stalk of celery
- 2 ripe tomatoes
- Parsley
- Olive oil extra virgin
- Hot pepper
- Salt