I love this recipe I'm going to share with you here, you can use any firm fleshed fish you want, the choice is up to you
This recipe will serve 4 people
SHOPPING LIST
400g of fish fillets (salmon, Sea bass, monkfish are great)
200g of peeled tiger prawns
Splash of rapeseed oil
8 scallops
100g of smoked bacon chopped
1 onion finely chopped
1 small fennel bulb finely chopped
6 ripe tomatoes roughly chopped
200ml white wine
1 tbsp of tomato purée
1 can of haricots beans
400ml fish stock
100ml double cream
Good bunch of parsley chopped
METHOD
Make sure all the fish is free from bones
Gently sauté the fish in batches taking care not to over cook
Transfer to a warm plate
Preheat the oven to 180c
In an oven proof pan add a splash of oil and fry the bacon, onion, and fennel until soft
Add the wine and cook until it has evaporated
Now add the chopped tomatoes and tomato purée
Cook for 5 minutes
Stir in the tin of haricot beans and stock, bring to the boil and then add the cream
Place the fish on top and gently stir in
Cover with foil and place in the oven and cook for 10 minutes
Remove from the oven and sprinkle with the chopped parsley
Serve and enjoy
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