This is a recipe that can be made with any type of fish. I do as we have the fish: tuna, dolphin fish, butterfish, mackerel, short-hooks, mackerel ... (the dish photo is a mackerel fillet). So I bought fish such as monkfish and hake. The fish is very good, and the recipe is very easy to do.
- Fish (what you want)
- Patates (one per person)
- 1.2 kg of tomatoes in pieces or pureed.
- 1 green pepper (optional)
- 1 onion
- 1 all
- All i oli
- Fish broth
We chose fish, enretirem the maximum number of bones that we can and cut a supreme or fillets (depending on the size of the fish).
Salem and pepper the fish. The pass through flour and fry in plenty of oil (can be flavored with a couple of garlic cloves). It is not necessary that it is cooked, just take a little consistency and color.
The remove and keep aside.
Preparem el brou de peix (bullim les espines, un tomaquet, ceba, una branqueta de fonoll, etc…) si no tenim brou de peix, pot servir l’aigua d’haver fet uns musclos al vapor, o en cas d’emergència, un cub de brou concentrat de caldo de peix també farà el fet. Quan el brou no el faig amb les espines si no que és aprofitant un altre brou o directament aigua i cub de caldo, hi afegeixo una mica d’anís, ja que evoca el gust del fonoll del caldo ben fet.
In the pan where it will present, let the sauce with onions, tomatoes, peppers and garlic to flavor the oil. When the sauce is done, add potatoes, which we previously peeled and sliced. We cover the potatoes with the fish broth and let it cook half hour or so earlier if we cooked potatoes.
We must ensure that no liquefied run out ... in fact, we need to remain juicy ... so better not skimp with the broth. Emergency water and add salt stew correct.
When the potatoes are done, add on, well placed, fish fillets. The irrigate with a little broth to the pan. We cook all together for 5 minutes, and you can go to the table.
You eat crushed potatoes and fish, and adding a little garlic and oil.