Ingredients
-
1 large Striped Bream (about 1.5 kg) cleaned, from one of the Blue Island Fish Markets (Scorpion fish can also be used)
-
1/4 cup olive oil
-
2 onions, finely chopped
-
1 clove garlic, finely chopped
-
2 sprigs celery, finely chopped
-
1 carrot, finely chopped
-
2 bay leaves
-
Salt
-
Pepper
-
2 tomatoes, peeled and grated
-
2 tablespoons red vinegar
-
1/2 teaspoon cayenne pepper
-
6 cups of fish stock (boil the fish separately)
Instructions
Wash and dry the fish. Boil the fish, celery and carrot in a saucepan with water. Skim the stock carefully.
Tip: To ensure that the fish stock is really clean, add 2 tablespoons of vinegar, then skim the liquid.
Heat the olive oil in a large saucepan and sauté the onions, garlic and bay leaves until they turn golden in colour. Add salt, pepper and the tomatoes. Cook for another 5 minutes. Next, add the fish broth with the vegetables and cayenne pepper, reduce the heat and simmer for 10 – 12 minutes.
Finally, serve with pieces of the fish.
Bon appétit!
