July 24, 2014
How to make Urta Sea Bream “Roteña Style" Text & photo by Pilar Ruiz / You can find more of her recipes at ycomomegustacocinar.blogspot.com INGREDIENTS: • 12 glass of dry Fino wine • 1 glass of water • 1 bit of cognac • Ground pepper • Black pepper • Salt HOW TO PREPARE: • We preheat the oven to 180º. Peel the potatoes and cut them into slices, put them in the oven dish where we will cook the fish, add salt and a little bit of olive oil. introduce them the oven 10 minutes • We prepare the fish, removing the head, which set aside to prepare a good stock of fish or smoked. We do a few transverse cut and season it • Then we prepare the fried vegetables. In a frying pan we fry the minced garlic, chopped onion to slices and peppers cut in cubes for 10 minutes • Peel the tomatoes, cut them diced and reserve • Remove the source of the oven with the potatoes and add the fried mix, extend it and on top of the sauce, put the diced tomatoes and place the fish on top • We are preparing a bite in a mortar 1 clove of garlic, chopped parsley and a couple of tablespoons of bread crumbs and pepper and pour over the fish. Add a glass of water and the juice of a lemon. • hen add a little bit of oil, peppercorns and wine and put in the oven for 1 hour • Five minutes before the end of cooking, add a little bit of cognac, bathe with the broth and let it finish cooking in the oven. • Remove the tray from the oven and decorate it with slices of lemon and a sprig of parsley • And ready to serve at the table.
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