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fish bones water garni extra-virgin olive oil onions garlic pimento tomatoes nutmeg fish saffron tomato puree white wine
Viewed: 29 - Published at: 3 years agoIngredients
- fish bones
- 2 1/2 pt water seasoning
- 1 x strip orange peel bouquet garni
- 3 x 4 tbsp extra virgin olive oil
- 5 med onions
- 4 clv garlic
- 1 Tbsp. pimento
- 6 x peeled tomatoes
- 1/4 tsp nutmeg
- 2 lb mixed filleted fish (use as great a mix as possible)
- 2 pch saffron
- 1 Tbsp. tomato puree
- 1/4 pt white wine few peeled prawns minced parsley croutons Or possibly French bread
Method
- METHOD:Clean the fish bones and put in pan with the water, seasoning, minced orange peel and bouquet garni.
- Boil rapidly till reduced to just less than 2 pints.
- Put oil in another pan, add in finely sliced onions and minced garlic.
- Allow to brown, add in minced pimento, tomatoes, nutmeg, cook for a few min.
- Increase heat, add in strained fish stock, minced fish, saffron, tomato puree and wine.
- Season to taste and simmer till fish is well cooked but don't allow this to break.
- Add in prawns and parsley immediately before serving.
- TO SERVE:With croutons or possibly French bread.
- This could be served as a main dish.
- TO VARY:Any type of fish may be used provided it is free of bones.
- If liked, omit the white wine and add in more stock in its place.
- Use less garlic.
- Serves 8
