FISH STEW

chef

Monica Copetti

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.