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Fish surmulet stock of Tigullio
Bouillon de poisson surmulet du Tigullio
400 G of scorpion fish
300 G of mullet surmulet 600 G of burbot
600 G of gurnard
150 G of onions
2 cloves of garlic
1 bunch of parsley
1 bunch of thyme(recettes avec truffes noires)
10 G of flour
100 G of carrots
100 G of celery
300 G of ripe tomatos 100 G of vegetable oil 50 G of virgin olive oil
100 G of dry white wine
pinch of salt
Method:
Clean fish, cut the heads of various fishes into pieces. Cut into small pieces carrots, the celery and onion and browned in a large casserole, with the olive oil, the thyme and the crushed cloves of garlic. Let cook a few minutes with small fire. Add the heads of fishes and stir up at high heat. Wet with the white wine and add cut tomatos of small pieces. Farinez the tails of fishes and make brown them at high heat, in a large pan.
400 G of scorpion fish
300 G of mullet surmulet 600 G of burbot
600 G of gurnard
150 G of onions
2 cloves of garlic
1 bunch of parsley
1 bunch of thyme(recettes avec truffes noires)
10 G of flour
100 G of carrots
100 G of celery
300 G of ripe tomatos 100 G of vegetable oil 50 G of virgin olive oil
100 G of dry white wine
pinch of salt
Method:
Clean fish, cut the heads of various fishes into pieces. Cut into small pieces carrots, the celery and onion and browned in a large casserole, with the olive oil, the thyme and the crushed cloves of garlic. Let cook a few minutes with small fire. Add the heads of fishes and stir up at high heat. Wet with the white wine and add cut tomatos of small pieces. Farinez the tails of fishes and make brown them at high heat, in a large pan.
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