|
|
Brema a la Gaditana
Ingredients:
- 1 Whole Sea Bream, (about 1.3Kg/3lb), scaled,
- cleaned and filleted
- Flour
- 120ml/4fl.oz. Olive Oil
- 60ml/2fl.oz. Spanish Brandy
- 1 Onion, chopped
- 2 Green Capsicums (sweet peppers)
- 450g/1lb Tomatoes, peeled, deseeded and puréed
- 2 sprigs Fresh Thyme
- 1 Bay Leaf
- Salt and Pepper
- 60ml/2fl.oz. Fino Sherry
Preparation:
1. Deseed the peppers and cut into strips. Heat half of the oil in a saucepan, add the onions and peppers and sauté until soft.
2. Add the puréed tomato, thyme, bay leaf, salt and pepper and Sherry and simmer until the sauce is reduced, about 15 minutes.
3. Meanwhile, cut the fillets into pieces of about 5cm/2 inches long and dredge in flour, shaking off the excess. Heat the remaining oil in a frying pan until hot, add the fish and brown on both sides.
4. Sprinkle in the brandy, set it alight and gently swirl the casserole until flames go out. Set aside.
5. Once the sauce is thickened, pour it over the fish, return to a low heat and simmer for 10 minutes or until the fish is cooked through. Serve immediately.
Back to:
» Spain Recipes
|
|
|
|
|
