Olive oil 1 sepia, cleaned and in large pieces 1 Peperoncino, chopped 1 sweet red pepper 300 g fish stock 300 g passata White wine Fresh basil
Cook the fish, Peperoncino and pepper on high heat in the oil until they get some color. Deglaze with the wine. after a few minutes, add the passata and the stock. Turn to low heat with lid for 50 minutes. Stir every now and then. Season with salt and finish with basil
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Olive oil
1 sepia, cleaned and in large pieces
1 Peperoncino, chopped
1 sweet red pepper
300 g fish stock
300 g passata
White wine
Fresh basil
Cook the fish, Peperoncino and pepper on high heat in the oil until they get some color. Deglaze with the wine. after a few minutes, add the passata and the stock. Turn to low heat with lid for 50 minutes. Stir every now and then. Season with salt and finish with basil