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Friday, November 25, 2016

Red Mullets in Tomato Sauce


5 red mullet
250 ml olive oil
250 ml white wine
24 black olives pitted
1 onion
4 tomatoes peeled and coarsely chopped
3 garlic cloves
1 tablespoon tomato paste
2 lemons cut into slices
2 tablespoons fresh parsley
1 teaspoon oregano dry
1 bay leaf


In a large frying pan heat the olive oil over medium high heat. Add the onion and sauté for 5 minutes.
Reduce the heat to low, add the parsley, garlic, tomatoes, tomato paste, lemon slices and bay leaf and simmer for 15 minutes stirring occasionally.
In another pan cook the red mullets with a little bit olive oil for about 4 minutes on each side. Pour the sauce over the fish, add the olives and pour the white wine.
Cover and simmer for about 10 minutes
Remove the bay leaf and serve.

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