For those that like Leso Riba, boiled fish, this is a really nice alternative, it's an easier way of cooking it. The wine and oil make a great broth, dipping bread into it is absolutely delicious.
I use any leftover broth to make a fish risotto the next day, that is absolutely delicious, so please don't throw it away. Flake any leftover fish into the risotto also.
I use a 26cm wide saucepan, about 15cm high, rather than a tall skinny saucepan, it's better for even layering, but use what you have.
This is a traditional dish that my family loves, hope yours do to.
1 large onion, sliced
500g potatoes, peeled, sliced into 1cm slices
200g cherry tomatoes
1 1/2-2kg small to medium fish, scaled and gutted
150ml olive oil
150ml extra virgin olive oil
500ml dry white wine
1 bay leaf
1 sprig rosemary
1 teaspoon vegeta
Salt and pepper, to taste
1/2 bunch parsley, chopped
2 cloves garlic, finely chopped
Arrange the onion at the bottom of the pot and layer the potatoes on top.
Top with tomatoes, and then place the fish on top of everything.
Pour in the olive oil and extra virgin olive oil, wine and 2 cups (500ml) of water.
Add the bat leaf, rosemary and vegeta. Season with salt and pepper, to taste.
Place the pot on high heat. Bring to a boil, reduce the heat, and let simmer for about 20-25 minutes or until the fish and potatoes are cooked through. If necessary, shake the pot occasionally so that the vegetables don't stick or burn, but don't stir.
Sprinkle with chopped parsley and garlic and serve hot alongside a loaf of crusty bread. Dipping is the best part.
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