Sea bream stuffed with potato soup

07892 SEA BREAM STUFFED with POTATO SOUP INGREDIENTS for 4 PEOPLE One gilthead of approximately 1 Kg, 50 g onion, 40 g of butter or oil, 200 g sliced mushrooms, 100 g of white wine, 70 g of stale bread, 50 g of milk, a whole egg, a tablespoon of chopped parsley, a sprig of Rosemary, Laurel, salt and pepper.

For potato soup: 200 g of onions, 40 g of oil, 200 g of tomatoes, water, 600 g 800 g of potatoes, oregano, salt.

In a Pan fry the onion with oil or butter, add before the mushrooms, parsley and Rosemary; Add the wine, stir and let evaporate; Add salt and bring to cooking fungi.

Soak the bread in milk, then United spezzetatelo, mushrooms, egg, salt and pepper; mix well all the ingredients.

Clean and wash the fish, remove the bones and fill with the mixture preparation; Cook the steamed sea bream, putting in the basket the bay leaf.

Now prepared potatoes, peeled, washed and cut into cubes.

In saucepan, fry the chopped onion, add the tomatoes, stir then add and add water.

Bring to a boil, add the potatoes and salt.

When cooked, pour the potatoes on a serving dish, spolveratele with the oregano, lay the fish and serve.