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.
-
30 minMain dishyellow peppers, onions, garlic, butter, corn pasta fusilli, gorgonzola, fresh basil,fusilli with paprika gorgonzola sauce
-
25 minMain disholive oil, onion, carrots, vinegar, mustard, cooking cream, green beans, tagliatelle, tilapia fillet, fresh chives,pasta with carrot sauce and tilapia
-
95 minMain dishfennel, lemon, olive oil, redfish fillets, anchovy fillets, flour, egg,grilled fish fillet with anchovy sauce
-
20 minMain dishfresh smoked mackerel fillet, chicory, shell paste, traditional olive oil, onion, dairy spread natural, fresh chives,shells with creamy mackerel
Nutrition
300Calories
Sodium24% DV575mg
Fat26% DV17g
Protein62% DV31g
Carbs2% DV5g
Fiber8% DV2g
Loved it