FISH STEW
Monica Copetti
Menù Ingredients
1 kg mixed fish (cod, sea bream, John Dory, sea bass)
to taste Rosemary
to taste Sage
Serves 4
Dice the fish, add the Pomodorina tomato sauce, the capers and the Leccino olives. Flavour with rosemary and sage leaves.
Tips
Cook in a saucepan, on low heat, for about 30/35 minutes, after pouring over some white wine and leaving it to evaporate.
LOW-TEMPERATURE COOKING TECHNIQUE
Temperature: 80°C
Time: 1 hour
Before serving, regenerate in a non-stick pan with a drizzle of extra virgin olive oil, adding some water if necessary.
