Contents
show
Fish Pot with Tomatoes and Olives
The perfect fish pot with tomatoes and olives recipe with a picture and simple step-by-step instructions.
- 3 Pcs. Fresh onions
- 3 Tablespoon Butter (I took olive oil Greek)
- 20 Pcs. Olives (blackened with stone)
- 200 Size Cream 30% fat (I took Greek feta cheese)
- 1 whole Freshly squeezed lemon juice
- 200 Milliliters Soy sauce (I took prawn stock fr. Cooked)
- 1 Can Canned tomatoes
- 2 piece Lemon peel
- 2 piece Fresh ginger
- 4 Toes Garlic fresh
- 3 Twigs Fresh thyme
- 2 Branches Lemon thyme sprigs
- 3 small ladles Chicken stock (self-cooked)
- 3 small ladles Salt Flavored (Lemon) Pepper Chelly Terry
- 1 teaspoon Sugar
- 1 kg Shrimp with shell and head
- 1 Teaspoon. Now I put the prawns in the Balsamic (real from Tuscany)
First an explanation
- This recipe has been cooked and “modified” by me. The basic ingredients remain almost the same. I designed it to my liking. And I think I succeeded. Thank you very much
The preparations
- I cut off the heads from the prawns. I put the heads in a small pot, sweat them lightly with a little olive oil and pour on water. Lemon peel slices, pressed garlic cloves and the ginger slices are added. Now I let this boil down. During this time, I remove the rest of the shrimp from the shell. Season with salt and a little sugar, everything has been reduced to half, I pour 3 small ladles on the chicken stock. Reduce again. Take the heads out.
- I put 2 tablespoons in a small saucepan. Let the olive oil get hot and lightly sweat the chopped onion and garlic cloves. Now I pour in the cans of tomatoes, crush them as best I can. The olives also come in. I boil it down so that it appears creamy. Then I pour in this prawn stock and let everything reduce again. the seasoning comes now.
- Remove the twigs from the fresh thyme, chop a little with a knife, sprinkle in, then season with salt, lemon juice and a little zest. IT also needs some sugar, pepper from the mill but be careful, this pepper is very spicy. Now I put the prawns in the sauce, they just pull over.
- The plate is ready, the toast is jumping straight out of the toaster, cut it diagonally. Serving is the order of the day: The sauce (brew), which seems a bit coarse, is placed on the bottom of the plate, on which I put the prawns and the olives so that they stand out with their wonderful black color. Sure you have a couple of small tomatoes on hand, I’ll also put them on the plate. Then comes my old balsamic vinegar (a present from Tuscany and my darling) it tastes fantastic, a thin thread on the sauce, as well as some olive oil. The toast bread attached is a poem.
Facebook Comments