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SEA BASS FILLET IN TOMATO STEW, CAPERS AND OLIVES AND FISH SMOKE

ingredients for 4 people):

  • 4 sea bass fillets of 130 g each
  • 2 tomatoes without skin and seeds
  • 2 tablespoons of extra virgin olive oil
  • half a glass of white wine
  • 2 basil leaves
  • A spoonful of Taggiasca olives
  • A spoonful of capers

  • FOR THE FISH CARTOON:

     
    Ingredients: (for 2 liters of broth):
  • Fish bones and heads
  • 2.5 liters of water
  • 1 carrot
  • An onion
  • 1 stalk of celery
  • A few grains of pepper
  • A sprig of thyme
  • A bay leaf
  • salt

  • METHOD:

    Place the salted sea bass fillets in the non-perforated baking tray with the olives, capers, diced tomatoes, white wine, a couple of tablespoons of water and steam cook them at 65°C for about 10-15'.

    PREPARATION FOR FISH CARTOON:


    Brown the celery, carrots and onion cut into large pieces, add the fish bones, the herbs, pour over the white wine and let it reduce.

    Wet with water until covered, add a pinch of salt and cook over moderate heat for at least 30 minutes.

    When cooked, pass the broth through a fine sieve.




    When the fish is cooked, put the fresh basil on top and arrange everything on the plates, sprinkling it with the previously prepared fish stock.

    Enjoy your meal!

    INGREDIENTS (FOR 4 PEOPLE):

    • 4 sea bass fillets, 130 g each.
    • 2 skinned tomatoes and the seeds 
    • 2 tablespoons of extra virgin olive oil
    • half a glass of white wine
    • 2 basil leaves

    FOR THE FISH CARTOON:
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    Ingredienti: (per 2 lt di brodo):
    • Lische e teste di pesce
    • 2,5 lt di acqua
    • 1 carota
    • Una cipolla
    • 1 gambo di sedano
    • Qualche grano di pepe
    • Un rametto di timo
    • Una foglia di alloro
    • Sale

    PROCEDIMENTO:

    Mettere i filetti di branzino salati, nelle teglia non forata con le olive, i capperi, il pomodoro a dadini il vino bianco, un paio di cucchiai di acqua e cuocerli a vapore a 65°c per 10-15’ approx.

    PREPARAZIONE PER IL FUMETTO DI PESCE:


    Far rosolare sedano, carote e cipolla tagliati a pezzettoni, unire le lische di pesce, gli aromi, bagnare con il vino bianco e lasciar ridurre.

    Pour in water until covered, add a pinch of salt and cook over a moderate heat for at least 30 minutes.

    When cooked, pass the broth through a fine sieve.

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    cooked, put the fresh basil on top and arrange everything on plates, sprinkling with the previously prepared fish stock.

    Bon Appetit!