John Myers
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Fish: Sepia in Tomato Sauce
The perfect fish: sepia in tomato sauce recipe with a picture and simple step-by-step instructions.
Preparation of the pulpo
- 1,5 kg Sepia or Pulpo, TK
- 3 piece Bay leaves, fresh
- 6 piece Juniper berries
- 1 teaspoon Colorful peppercorns
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 3 stem Parsely
- 1 stem Maggi herb
the tomato sauce
- 1 piece Fresh onion
- 2 piece Garlic cloves chopped
- 3 tablespoon Extra virgin olive oil
- 1 branch Fresh oregano
- 3 Branches Fresh thyme
- 1 branch Rosemary fresh
- 1 branch Olive herb
- 1 branch Maggi herb
- 1 tablespoon Tomato paste concentrated three times
- 1 Can Peeled tomatoes without seasoning
- Salt and pepper
- 3 piece Tomatoes fresh and big
preparation
- Let the pulpo thaw and cook together with the spices in a large saucepan – foams quite a bit – for about 30 minutes until soft. Since the animal is only half its size after cooking, it is advisable to cook a sufficient amount.
- Take the pulpo out of the water, quench it briefly and skin it if necessary. Cut out the chewing tool where the tentacles meet and, if the animal was delivered with a head, remove it.
- Cut the rest of the meat into small pieces.
the tomato sauce
- Peel the onion and garlic and cut into small cubes. Heat the olive oil in a saucepan and first fry the fresh herb sprigs in it, then add the onion and garlic cubes and finally the tomato paste. Fry everything a little.
- Now add the canned tomatoes, season with salt and pepper and simmer gently for about 30 minutes.
- Divide the fresh tomatoes, remove the stalks and dice.
- After the cooking time, add the pulp pieces to the sauce and heat.
- Finally add the tomato cubes and let them get hot too.
- Preheat the plate and serve the pulpo in tomato sauce with pasta or a piece of ciabatta.
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