FISH STEW


* Clean, wash, drain and cut fish into neat pieces. Arrange in a bowl and cover with a cloth. Onion, chopped into cubes and finely chopped garlic fry in olive oil. When the onion is done, spice with salt and add tomato sauce (even better if you have tomatoes). Put 2/3 of sliced garlic and parsley. Cook until tomatoes are tender and release their juices, about 10-15min. Topp up with vinegar and boil it. Add the fish, and after a short time, and all other ingredients, except parsley leaf. Pour prosecco and simmer 30-40 minutes. When the stew is done strew it with finely chopped parsley. Do not mix stew, so the fish does not fall apart. It is enough to shake the pot in which it is cooked.
Ingredients:



* Fish stew is dish made of sea fish. The most commonly made from conger eel, monkfish, shrimp, grouper, mussels, and the best stew is from more mixed fish. For the stew is necessary:
• 1 kg of assorted fish
• about 2.1 kg of onions
• 5 g peeled tomatoes tomato or 2 medium tomatoes
• salt
• vinegar
• parsley leaf
• 2 dl olive oil
• 1/2 head garlic
• 2 dl red or white wine
• pepper
• 4dcl prosecco

RESTORAN " RE DI MARE  "

The recipe is from:
RESTORAN " RE DI MARE "
Lučica 4
21000 Split
Hrvatska
[email protected]
www.redimare.com/

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