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.
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