Filter
Reset
Sort ByRelevance
Kwatson242
Fish in Venetian way
Venetian spicy anchovies and cod with tomato and white wine.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the tomatoes crosswise. Immerse them for 5 sec. in a pan of boiling water and rinse them under the cold tap.
-
Remove the skins from the tomatoes and cut them into pieces. Remove the seeds, cut the rest into cubes.
-
Slice the parsley. Chop the onion.
-
Slice the garlic and the anchovy fillets.
-
Heat the oil in a large pan with non-stick coating and fry the onion, garlic, anchovies and parsley for 5 minutes.
-
Sprinkle the cod with salt and pepper and put the fish in the pan.
-
Add the bay leaf. Pour in the wine and cook for 3 minutes so that the alcohol can evaporate.
-
Add the tomatoes and stew the fish over low heat with the lid slanted on the pan in 12 min. Just done.
-
Remove the fish from the pan and keep it warm on a plate under aluminum foil. Let the moisture in the pan boil over high heat.
-
Serve the fish with the sauce and sprinkle with the rest of the parsley.
-
15 minMain dishchicken drumsticks, lime juice, dried chili pepper, cayenne pepper, garlic, sweet chilli sauce, wok oil,hot chicken from the oven
-
55 minMain dishwinter carrot, garlic, canned chickpeas, fresh flat parsley, red pointed pepper, traditional olive oil, minced chicken natural, baharat spice mix, grated mature goat's cheese,carrot gratin
-
25 minMain dishWhite rice, eggplant, olive oil, Red onion, green pepper, steak, dried oregano, garlic, lemon zest, lemon juice, flat leaf parsley, lemon,fried rice with eggplant and beef
-
90 minMain dishsticking potato, fresh pumpkin, Red onion, garlic, lemon, chicken bolt, traditional olive oil, Cherry tomatoes, fresh basil,roasted chicken with vegetables on the baking tray
Nutrition
300Calories
Sodium24% DV575mg
Fat26% DV17g
Protein62% DV31g
Carbs2% DV5g
Fiber8% DV2g
Loved it