Express fish stew

  • Express fish stew

Ingredients

  • 1 scorpionfish
  • ½ ray or megrim
  • 1 small monkfish
  • 2 potatoes
  • 2 cloves of garlic
  • 1 tomato
  • 1 litre fumet
  • 2 tablespoons of olive oil
  • Chopped parsley
  • Salt
  • Black pepper
  • Paprika

A seafaring dish that always goes down well. It's as easy as cooking a good fish with potatoes.

Step-by-step method:

Make a fumet or fish broth using fish heads and bones (if you are in a hurry, you can also buy it prepared).

Peal and slice the potatoes. Grate the tomatoes and put all the ingredients together, less the fish, in a casserole, with the fumet.

Cook on a medium heat for 15 minutes, until the potatoes turn soft. Then add the fish, season with salt and pepper, and leave it to bubble up for another five minutes

Ingredients

  • 1 scorpionfish
  • ½ ray or megrim
  • 1 small monkfish
  • 2 potatoes
  • 2 cloves of garlic
  • 1 tomato
  • 1 litre fumet
  • 2 tablespoons of olive oil
  • Chopped parsley
  • Salt
  • Black pepper
  • Paprika

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