Tuesday, September 20, 2011
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| Bourtheto |
"Serve this highly spiced tomato fish stew with chopped fresh parsley, masses of white crusty bread to mop of the juices, and a inexperienced vegetable consisting of beans or broccoli."
Ingredients :
- 6 tablespoons olive oil
- 1 big onion, grated
- 1 pound tomatoes, grated
- 1 1/2 tablespoons tomato paste
- 1 teaspoon ground cayenne pepper
- eight potatoes, peeled
- 1 teaspoon salt
- four (6 ounce) fillets cod
- 1 pint water
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 55M |
|---|
- Heat half of the olive oil in a huge shallow casserole and cook the onion and the tomatoes till softened and decreased to a thick paste, about 10 minutes. Stir within the tomato puree and the cayenne.
- Cut the potatoes lengthwise into four-6 wedges and set up on pinnacle of the tomato mixture. Sprinkle with salt and set fish fillets on pinnacle. Pour within the cold water, ensuring the potatoes are simply protected. Bring to a boil then reduce to a simmer.
- Cover and simmer for 20 mins till the potatoes are soft--the fish could be cooked in that time.
- If you want, put off the lid and bubble the mixture hastily to reduce it. However, it is high-quality to leave plenty of juice while making this dish to mash the potatoes in.
Notes :
- You can alternative skate wing or red mullet for the cod.
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