
Cooking Foods Italian Recipes – Sauce Fin Fish Small
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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 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