Head’s of fish or fillet
12 g of garlic
1 bay leaf
2 big onions
Low Quant of olive oil or butter
4 red peppers
1 teaspoon saffron/ paprika powder
8 ripe tomatoes
Pinch of salt & pepper
Pinch of persley, coriender & mint
75 ml tomato pulp
Fish cream: Heat water in a pan and add bay leaves, crushed garlic cloves, a drizzle of olive oil and a pinch of coarse salt. When it boils, add the fish heads and cook. Once cooked, set aside and, while they cool, cut the onions into julienne and place in a pan with a drizzle of olive oil. When the stew is ready, add the julienned peppers. After 5 minutes, add the diced tomatoes, saffron and paprika and leave to simmer for 2 minutes. Add the tomato pulp and then the water from which you cooked the fish. Shred the fish heads (from the cheeks to the bites, there’s plenty to enjoy). Remove half of the shredded fish and add to the base, then mash until smooth, add more stock if necessary and, when mashed, add the remaining fish and the finely chopped aromatics. Before serving, add a pinch of chilli and a drizzle of olive oil.
Date:
14/10/2023
