serves 10
ingredients
450g/1lb back bacon rashers
1.3kg/3lb sea bass fillet, cubed
3 onions, sliced
8 celery sticks, sliced
450g/1lb carrots, sliced
600ml/1pt fish stock
4 bay leaves
850g/13⁄4lb canned chopped
plum tomatoes
4 large potatoes, cubed
salt and freshly ground
black pepper
• Dry-fry the bacon slowly in a large
frying pan and reserve the grease.
• Steam the sea bass over 750ml/
11⁄4pt water for 15 minutes.
• In a large casserole dish, sauté the
onions in the reserved bacon
grease until light golden brown.
Add the celery, carrots and fish,
and stir lightly to coat.
• Pour in the stock and 750ml/11⁄4pt
water. Add the bay leaves and
tomatoes, and season with salt and
pepper. Bring to the boil, add the
potatoes, reduce the heat and
simmer for 40 minutes, stirring
occasionally. Serve hot.
ไม่มีความคิดเห็น:
แสดงความคิดเห็น