Cooking Foods Italian Recipes – Sauce Fin Fish Small

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First we prepare the fishes

Open the belly to remove the guts

Wash the fishes under fresh water

Sometimes we are lucky to find eggs: we can add to the sauce

We keep the interiora (bowels and organs) aside

We cut the heads

We will use the heads to make a good fish broth

We keep aside the cleaned fish bodies

Start to fry onion and garlic in oil and butter

Some interiora are good for the sauce

I cut each head in half to open the brain before to boil for the broth

Some organs good for the broth

Discard stomach and intestines

Let the heads boil in fresh water at low fire for at least half an hour

Part of this broth will be added to the sauce or can be used to amke other preparations such as risotto

As onion garlic faded add laurel

Set the fish bodies in the pot

Cook few minutes turning upside down the fishes

To cook both sides

Five minutes are enough

Put the fishes in a plate and let cool down then separate the meat from the bones

Here you start to separate the bones

The bones will be discarded (or added to the broth)

You keep only the fish meat for the sauce

With your fingers carefully clean all the small bones

check carefully each piece of meat

Prepare capers and basil

Chop small

Add in the pot were you previously roasted the fishes

Stir then add the meat of the fishes

Stir

Add two pinches of marine salt

The broth is ready

Add a bit to the pot and stir

Add one glass of tomato sauce

Cook ten minutes

If the sauce looks too dry add broth or white wine.

Cooking Foods Italian Recipes – Sauce Fin Fish Small

Find more details in my books puiblished by amazon.com