Scorpion fish stew
Instructions
Rinse 1 tablespoon of capers and chop them with the stoned olives.
Peel the tomatoes and cut them into cubes.
Wash the fish.
In a pan heat the oil and Brown garlic cloves, 2 delete them, pour the chopped olives and capers and season.
Combine tomatoes, pepper, fish, salt, pepper, add 1 cup of water and cook over low heat for 30 minutes.
Peel redfish, divide it in threads and place them on the serving dish.
Must be flushed with the sauce and serve.
Ingredients and dosing for 4 persons
- 1 redfish from 1000 g
- 70 g of green olives
- 6 tomatoes
- 1 tablespoon of capers
- 2 cloves of garlic
- 1 chili
- Olive oil
- Salt
- Pepper