Great binges come closer...and peep out from traditional dishes new recipes.
They could take part of your family recipes.
Ingredients :
4 sea breams fillets (200 g each)
1 stick of celery
1 little carrot
1 small leek
1 small packet of saffron
400 g tomato pulp
parsley, basil
4 tablespoons extra virgin olive oil
salt
pepper
Preparation:
In a large pan I put the fish fillets in only one layer, the celery, the carrot and the green part of leek.
A sprig of rosemary and a pinch of salt also.
I let it cook for ten minutes.
Meanwhile I chop the white part of the leek and I sweat it in the oil.
I add the tomato pulp, chopped parsley and basil. Then salt and pepper.
It cook for about 15 minutes.
I take away the vegetables from the pan , I water down the saffron in the gravy and I put there the fillets.
I cook the fish over a low flame for ten minutes.
I serve the fillets on a bed of tomato sauce and with mashed potatoes (with lactose-free milk, margarine and saffron melted in the warm milk).
I let it cook for ten minutes.
Meanwhile I chop the white part of the leek and I sweat it in the oil.
I add the tomato pulp, chopped parsley and basil. Then salt and pepper.
It cook for about 15 minutes.
I take away the vegetables from the pan , I water down the saffron in the gravy and I put there the fillets.
I cook the fish over a low flame for ten minutes.
I serve the fillets on a bed of tomato sauce and with mashed potatoes (with lactose-free milk, margarine and saffron melted in the warm milk).
A simple recipe but yummy for the Christmas Eve dinner .
Happy Christmas
TO EVERYBODY!
