Preparation

Finely chop the onion and garlic cloves.

In a saucepan, add the onion and garlic cloves and sauté, stirring occasionally until the onion is translucent.

Add the diced pulp and tomato, the bay leaf, a bunch of coriander, salt and pepper and let it sauté very well.

Add the fish to the stew, letting it cook.

Add 1 liter of water to the pan and bring to a boil.

Cook for 20 minutes, then remove the fish, and remove the skins and bones from it.

Add the dough, rectify the seasonings and cook until the dough is ready.

Add the fish to the pieces and let it boil a little more until the dough finishes cooking.

Remove and serve with the coriander. Enjoy your food!

Ingredients

  • 600 g of fish to cook
  • 250 g of dough elbows
  • 1 dl of tomato pulp
  • 2 ripe tomatoes
  • 1 onion
  • 2 garlic cloves
  • 1 bay leaf
  • 0.5 dl of olive oil
  • Chopped coriander q. B.
  • Salt and pepper q.s.