Fish terrine with tomato sauce

Fish terrine with tomato sauce
Fish terrine with tomato sauce 5 1 Stefano Moraschini

Instructions

Clean the mussels and all the fish cut into slices the angler fish, turbot and redfish.

Finely slice the onions, peeled and chopped tomatoes.

In an earthenware dish (or enamelled cast iron) put a little oil on the bottom, then half of the onions and tomatoes, add salt and pepper and spread the pieces of fish and shellfish to form a first layer.

Sprinkle with the remaining onions and tomatoes and place the remaining fish, returning to salt and pepper in the right measure.

Sprinkle chopped parsley and oregano, sprayed with white wine and remaining olive oil and place on the stove for cooking that must be very low and focus to pan covered, without ever turning the mixture.

When the liquid is small you will serve in the same baking pan accompanying with slices of toasted bread.

Fish terrine with tomato sauce

Calories calculation

Calories amount per person:

763

Ingredients and dosing for 4 persons

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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