The gallinelle stewed with cherry tomatoes it is a recipe with Mediterranean flavors and aromas, it is a very appetizing second course, also warmed the next day. The recipe is done in a few steps and requires common and easily available ingredients. Salt and pepper the sea ​​chickens he cooks them in a stew of cherry tomatoes embellished with vegetables, anchovy fillets, pine nuts, capers and thyme. The result is a second course of fish where the bread is essential to serve it at the table! Because the shoe is a must!

There sea ​​gurnard it is one of those little talked about fishes that appear on the table only occasionally. This is a real shame, because due to its nutritional properties, its taste and the price on the market, it makes it a really interesting food: it is indicated for every type of diet, especially in those where you have to control calories and fat intake saturated (100 grams of fillet bring about 100 kcal)

There gurnard it is fished all year round even in our seas, it has white and soft meats, lean and delicate. Cotta is tasty and digestible. It lends itself to countless recipes including a good one fish sauce to flavor a dish of pasta or delicious fish soups. When cooking sea bream it is essential to know that it requires short and sweet cooking, so that its meats are tender and tasty

All you have to do is put yourself to the test with this recipe Salt and pepper of the gallinelle stewed with cherry tomatoes: a cheap and successful second course of fish, ideal for any occasion, even when you have little time to cook in the kitchen to prepare a light dinner with your family or friends, in just a few steps and in a few minutes you will have a tasty second course of fish for true connoisseurs!

Preparation of stewed chicks with cherry tomatoes

1) To prepare the gallinelle stewed with cherry tomatoes you must first fry the celery chopped in a large pan together with thegarlic whole, a little oil and i anchovy fillets deprived of salt. Add the tomatoes and brown them for a few moments, crushing them lightly with the back of a spoon. Blur everything with the White wine and let it evaporate. Join the tomato concentrate dilute it carefully and pour in half a glass of hot water a little at a time, to obtain a more liquid sauce.

2) Recline moorhens clean in the pan in which you prepared the sauce and sprinkle it with some ladle of the cooking sauce. Add i capers desalted and i Pine nuts. cook for 15 minutes covering the pan with a lid, lift it from time to time to check that the bottom of the pan is not too dry, in this case add a few tablespoons of hot water or vegetable stock over the fish.

3) Once cooked, sprinkle the gallinelle stewed with cherry tomatoes with leaves of parsley is thyme, then pepper and gently lay the fish in the serving dish.

Tips

Like all fish, too gallinelle stewed with cherry tomatoes they marry with white or rosé wines. If you are looking for an accompanying side dish choose season vegetables cooked to vapor or in cooking pan or a potato salad. After finishing the meal, a recommended dessert could be the Catalan cream classic or with strawberries

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