Fish stew (spezzatino di pesce)
Instructions
07138 FISH STEW INGREDIENTS 4 slices of angler fish; 4 slices of hake; 1/2 of crab meat; 6 tablespoons of tomato sauce; 2 patète; 4 hot chilies; 50 g toasted almonds; 1 slice of bread; 1 head of garlic; 1/2 glass of white wine; 1/2 glass of cognac; oregano, thyme, olive oil, salt and pepper; Place chilies soak for an hour.
Cook the crab meat; a quarter of lt.
water, chopped and debris keep broth aside.
In a little oil fry the peeled garlic, slice of bread and almonds then add the tomato sauce and cook for a few minutes.
Blend all together the flesh of chilies and then place it in a terracotta casserole.
Pour the wine, cognac and cook at high heat for a few minutes, pour the stock held by the patète, peeled and cut into slices not too thin; season with salt and pepper and herbs.
With and cook for 25 minutes until the patète are tender then add the fish; (COD, angler fish) cook for 10 minutes longer.
Remove from heat, let stand for a few minutes before serving.
