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Fillets of scorpion fish in "Acqua Pazza"

  • 45 minutes
  • Easy
  • Second Courses
Sweet cherry tomatoes and fresh fish for a delicate Mediterranean-style second course.

Ingredients: Per 4 servings

  • 2 ½ lb scorpion fish
  • lb cherry tomatoes
  • ¼ cup extra virgin olive oil
  • 1 clove of garlic
  • 6 basil leaves
  • 1 pinch chili pepper, fresh
  • 5 oz onion
  • salt to taste

Preparation:

Step 1

Place the garlic in a saucepan with some oil and brown. Sprinkle the finely chopped parsley and basil mix over it.

Fillets of scorpion fish acquapazza and friarielli al forte - step 1

Step 2

Add wine and cook for a few moments.

Fillets of scorpion fish acquapazza and friarielli al forte - step 2

Step 3

Add mushrooms which have been washed and cut into pieces.

Fillets of scorpion fish acquapazza and friarielli al forte - step 3

Step 4

Add crushed tomatoes, stir and raise the heat slightly.

Fillets of scorpion fish acquapazza and friarielli al forte - step 4

Step 5

Add fillets of fish and cook, add chili and some broth. Cook until ready.

Fillets of scorpion fish acquapazza and friarielli al forte - step 5

Step 6

Arrange on a serving dish and garnish with fresh chives.

Fillets of scorpion fish acquapazza and friarielli al forte - step 6

 

Consigli dello chef:

Cook in a saucepan on high heat so that the fish does not absorb too much moisture.