Fish in tomato sauce
Instructions
In 400 g slightly salted water, Cook potatoes, carrot and celery until you reduce the water to about half.
Strain the broth into vegetables.
Scald the tomatoes, Peel and grind to puree directly into the pot; Cook tempestina in about 200 g of vegetable broth piping hot for about 5 minutes, pour a little cooking broth into the pot, pureeing the plaice with tomatoes, lightly drained tempestina pour into the pot, add the olive oil extra virgin and mix.
Ingredients and dosing for 1 person
- 2 tablespoons of type tempestina pasta
- 1 jar of homogenate of plaice
- 2 ripe tomatoes
- 1 potato
- 1 carrot
- 1 bit of celery
- 1 teaspoon of olive oil extra virgin
- 1 pinch of salt