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