Bonito with Olives and Hot Peppers (MALTA)


  • 1,32 lbs bonito (chock sliced)
  • 0,264 lbs  mixed olives (saddle, turn, tomato, pink scratch)
  • 0,11 lbs  rice flour
  • 0,67 oz olive oil
  • 6,76 oz fish broth
  • 0,044 lbs  parsley (finely chopped)
  • 1 fresh red chili pepper (finely chopped)
  • 1 teaspoon lemon zest
  • 1,35 oz olive oil
  • 1 pinch of salt
  • 1 pinch of black pepper
for fish broth
  • 1,65 lbs head, bone and tail of a white-fleshed fish (Sea bass, sea bream or sole)
  • 0,11 lbs leeks (separate the white and green part)
  • 0,11 lbs of cultivated mushrooms
  • 1 onion
  • 5 shallots
  • 0,066 lbs olive oil
  • 2 liters of water
  • 1 pinch of fresh thyme
  • 1 pinch of parsley sprig
  • 1 pinch of celery stalk
  • Leave of Daphne
For fish broth; Take the head, tail and bone of the fish in a large pot. Add the white part of the leek, mushrooms and onions and fry in olive oil.
Then wrap the thyme, parsley and celery stalks with the green leaves of the leek and add the bay leaf to the mixture and cook for 20 minutes. Strain after cooling.
After washing and drying the bonito wedges, dip them in rice flour.
After heating the olive oil in a pan, fry each side of the fish wedges for 3 minutes. Add the olives and fish broth and cook for another 5-6 minutes.
Prepare the sauce by mixing hot red pepper, parsley, lemon and olive oil in a bowl.
Pour the sauce over the fish you bought on the serving plate and serve hot.

ENJOY YOUR MEAL



 

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