Tag: olives

Crispy mullet recipe with cacciucco sauce, potatoes and olives – Italian Cuisine

Crispy mullet recipe with cacciucco sauce, potatoes and olives

  • 500 g peeled tomatoes
  • 2 mullets
  • 500 g octopus
  • 500 g mussels
  • 500 g purged clams
  • 300 g fillets of tub gurnard
  • 300 g fillets of redfish
  • 200 g panko bread (found in oriental specialty shops) or crumbled bread
  • 200 g dry white wine
  • 100 g pitted Taggiasca olives
  • 2 large potatoes
  • 2 cuttlefish
  • 2 egg whites
  • a white onion
  • a clove of garlic
  • a fresh chilli
  • fish soup
  • extra virgin olive oil
  • parsley
  • salt
  • pepper

For the crispy mullet recipe with cacciucco sauce, potatoes and olives, fry the sliced ​​garlic, coarsely chopped onion, chopped chilli pepper and 5 parsley stalks in a large saucepan with 100 g of oil for a couple of minutes. ; then add the chopped octopus, add the white wine and sprinkle with 200 g of fish broth; then add the peeled tomatoes and continue cooking for 30 minutes over very low heat, with the lid on. Clean the mussels and cuttlefish. Place the cuttlefish, the gurnard and redfish fillets in the casserole, season with salt and pepper, adding a couple of ladles of fish broth if the sauce has dried too much; continue cooking in a covered casserole for another 10 minutes. Also add the mussels and clams and cook for another 5 minutes. Set aside the fish, shelled mussels and clams, blend and sift
the cooking sauce.
For the mullets: Fillet the mullets, obtaining 4 fillets; cut them in half and bread them on the skin side, passing them first in the beaten egg white and then in the panko bread. Cook the mullets in a pan with a drizzle of oil on the side of the breading for 3 minutes, season with salt and pepper, then turn them and cook them over low heat for another 3 minutes.
For the side dish: Coarsely chop the olives. Peel the potatoes and cut them
with 1 cm thick washers. Blanch them in salted boiling water for 4-5 minutes, drain and brown them in a pan with a drizzle of oil, until they are golden on both sides. Layer the potatoes on the plates, spread the chopped olives over them, then arrange the mullet fillets. Complete with the cacciucco fish pieces and their sauce; scented as desired with chervil leaves.

Recipe Steamed cod, escarole with olives and capers, cod milk and lemon – Italian Cuisine

  • 600 g 4 slices of desalted cod
  • extra virgin olive oil
  • rosemary
  • L whole milk
  • 150 g cod waste
  • 1 stalk of celery
  • 1 carrot
  • 1 bay leaf
  • 1 onion
  • lemon juice
  • 400 g clean escarole
  • extra virgin olive oil
  • pitted olives
  • desalted capers

Clean the fish and peel it, keeping the scraps. Divide it into 4 portions and put it in vacuum bags with oil and rosemary. Then cook in the Roner at 52 ° C for 20 minutes.
Alternatively, use steam cooking: season the cod with oil and rosemary and wrap it in a film suitable for cooking. Let it marinate for 30 minutes, then cook it in the steamer for 8 minutes; finally free it from the film.

Cleanse celery, carrot and onion and cut them into small pieces. Put them in a saucepan with the milk, cod scraps and bay leaf and cook until it is reduced by a third.
Filter milk, add 60 g of lemon juice and return to the heat, thickening in a sauce.

Jump the escarole in a non-stick pan with a drizzle of oil, together with the olives and capers. Cook for 2-3 minutes, until the escarole is wilted.
Serve cod with warm cod milk and escarole.

Cod with olives and Brussels sprouts recipe – Italian Cuisine

Cod with olives and Brussels sprouts recipe

  • 8 fresh, skinless cod steaks
  • 600 g Brussels sprouts
  • 100 g Taggiasca olives
  • 80 g onion
  • garlic
  • olive oil
  • salt
  • pepper

For the cod with olives and Brussels sprouts recipe, browse the Brussels sprouts; wash and drain the leaves. Fry 3 whole garlic cloves, the pitted olives and finely chopped onion in a thin layer of oil.

Add the sprouts to the sautéed sprouts, a pinch of salt, cover and simmer over a moderate heat for 4 minutes, then arrange the cod steaks on top of the sauce. Salt, pepper, cover, simmer slowly for about 10 minutes, then sprinkle with a drizzle of raw oil and serve.

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