White stew of grinnell
Instructions
04599 BLANK GRINNELL STEW INGREDIENTS for 6 PEOPLE 2 kg of assorted fish for soup (red mullet, sole, cuttlefish, palombo, angler fish, corn on the COB), 1 onion, 1 glass of extra-virgin olive oil, 2 sachets of Saffron, 2 glasses of dry white wine, some slices of bread, fish broth, salt and pepper.
Clean the fish and cut into large pieces.
In a Pan fry in oil the thin chopped onion.
Add the cuttlefish cut into small pieces and cover with a little water or fish stock, which has been dissolved saffron.
Add salt, pepper and add the other fish, cooking order (before those who bake more).
Wet with wine and cook for 15 minutes, moving from time to time the pot; Add salt and pepper.
Serve the sauce on toasted bread, piping hot.
