Stew revised
Instructions
Clean the fish by removing the 4 fillets.
With head, lisca, 1 clove of garlic and a little salt prepare 50 cl of stock.
Heat a little oil in a pan; make you Brown just a few cloves of crushed garlic; remove them and lively flame, add the fish fillets; spray them with vinegar.
Evaporate and stretch with fish broth covering just the threads.
Season with salt and pepper and bring to boiling.
Ingredients and dosing for 4 persons
- 1 roar of 1500 g
- Olive oil extra virgin
- Wine vinegar
- Some cloves of garlic
- Salt
- Pepper