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Fish Pot with Tomatoes and Olives

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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

  1. 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Dinner
European
fish pot with tomatoes and olives

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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