Ingredients for Bonito Recipe with Olives and Hot Peppers
- 600 g bonito (chock sliced)
- 120 g mixed olives (saddle, turn, tomato, pink scratch)
- 50 g rice flour
- 20 ml olive oil
- 200 ml fish broth
- 20 g parsley (finely chopped)
- 1 fresh red chili pepper (finely chopped)
- 1 teaspoon lemon zest
- 40 ml olive oil
- 1 pinch of salt
- 1 pinch of black pepper
for fish broth
- 750 g head, bone and tail of a white-fleshed fish (Sea bass, sea bream or sole)
- 50 g leeks (separate the white and green part)
- 50 g of cultivated mushrooms
- 1 onion
- 5 shallots
- 30 g olive oil
- 2 liters of water
- 1 pinch of fresh thyme
- 1 pinch of parsley sprig
- 1 pinch of celery stalk
- Leave of Daphne
How to Make Bonito with Olives and Hot Peppers?
- For fish broth; Take the head, tail and bone of the fish in a large pot. Add the white part of the leek, mushrooms and onions and fry in olive oil.
- Then, wrap the thyme, parsley and celery stalks with the green leaves of the leek and add the bay leaf to the mixture and cook for 20 minutes. Strain after cooling.
- After washing and drying the bonito wedges, dip them in rice flour.
- After heating the olive oil in a pan, fry each side of the fish wedges for 3 minutes. Add the olives and fish broth and cook for another 5-6 minutes.
- Prepare the sauce by mixing hot red pepper, parsley, lemon and olive oil in a bowl.
- Pour the sauce over the fish you bought on the serving plate and serve hot.
