Fish provencale
- 09.03.2017
- 1 087
Подробное пошаговое описание как готовится блюдо "Fish provencale". Попробуйте обязательно
Recipe «Fish provencale» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 100ml olive oil, plus extra to drizzle, 1 onion, thinly sliced, 4 garlic cloves, 600g canned chopped tomatoes, 1/2 cup pitted kalamata olives , Pared rind of 1 small orange, 1 bay leaf, 100ml dry white wine , 4 x 150g skinless white fish fillets , deboned, 20 small black mussels, scrubbed, beards removed, 4 slices woodfired bread, 1 tbsp chopped flat-leaf parsley leaves.
Ingredients:
- 100ml olive oil, plus extra to drizzle
- 1 onion, thinly sliced
- 4 garlic cloves
- 600g canned chopped tomatoes
- 1/2 cup pitted kalamata olives
- Pared rind of 1 small orange
- 1 bay leaf
- 100ml dry white wine
- 4 x 150g skinless white fish fillets , deboned
- 20 small black mussels, scrubbed, beards removed
- 4 slices woodfired bread
- 1 tbsp chopped flat-leaf parsley leaves
Instructions
- Preheat the oven to 170°C.
- Heat the olive oil in an oven-proof frypan over medium heat. Add the onion, season well with salt and pepper and cook, stirring, for 4 minutes or until softened. Slice 3 garlic cloves and add to the pan with the tomatoes, olives, orange rind and bay leaf. Cook for a further 1 minute. Add the wine, then place fish fillets in the pan in a single layer. Cover and place in the oven for 4 minutes. Add mussels and return to the oven for a further 4 minutes until the fish is cooked and the mussels have opened (discard any mussels that haven't opened after this time).
- Meanwhile, heat a chargrill pan over medium-high heat. Brush the bread with extra oil and grill until toasted. Halve the remaining garlic clove and rub bread with the cut side.
- Divide fish fillets and mussels among 4 shallow bowls, ladle over sauce and top with parsley leaves. Serve with the grilled bread.