Scorpionfish

Name: Scorpionfish
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Ingredients: 1 null Whole scorpionfish (about 800 g), cleaned; 2 tablespoons Extra virgin olive oil; 1 null Small onion, finely chopped; 2 cloves Garlic, chopped; 400 g Canned peeled tomatoes; 100 ml Dry white wine; 1 null Small carrot, diced; 1 stalk Celery, diced; 1 leaf Bay leaf; null null Salt and pepper; null null Fresh parsley, chopped

#Fish #Seafood #Lactose-Free #Indian Cuisine #Italian Cuisine #Mediterranean Cuisine

Total Time50mins

Rating0.0/ 5.0

Servings2people

Giulia Rossi

@giulia_rossi94

Ingredients

Whole scorpionfish (about 800 g), cleaned1

Extra virgin olive oil2 tablespoons

Small onion, finely chopped1

Garlic, chopped2 cloves

Canned peeled tomatoes400 g

Dry white wine100 ml

Small carrot, diced1

Celery, diced1 stalk

Bay leaf1 leaf

Salt and pepper

Fresh parsley, chopped

Instructions

Heat the extra virgin olive oil in a large frying pan.

Add the onion, garlic, carrot, and celery and sauté until soft.

Add the scorpionfish and gently brown on both sides.

Pour in the dry white wine and let it evaporate for a couple of minutes.

Add the canned peeled tomatoes, bay leaf, salt, and pepper.

Cover and cook over low heat for about 30 minutes, until the fish is tender and the sauce has thickened.

Finish with a sprinkle of chopped fresh parsley.

Serve hot, accompanied by rustic bread to soak up the sauce.

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