recipes
Scorpion fish acqua pazza
Serves: 2
Ingredients
- 700g of scorpion fish, scaled and cleaned
- 100g of halved cherry tomatoes
- 1 large onion, thinly sliced
- 1 clove garlic, thinly sliced
- Salt to taste
- 1 carrot, peeled and roughly chopped
- 1 celery stick, washed and roughly chopped
- 2 tbsp olive oil
- 6 basil leaves
Method
In a pot, sauté the onions, garlic, carrot and celery, add 1½ litre of water, let it simmer for 15 minutes, pass it through a fine sieve. Use this as a stock. Shallow fry fish in a hot non-stick pan, add the stock and cherry tomatoes, cover in foil and let it simmer for 15 minutes, add seasoning to taste and chopped basil before serving. Serve whole in its broth.
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