Recipe detail

Name: Acerbic fish stew
Yield: 8
Cuisine: Italian
Ingredients: 300.0000 g rockfish, cleaned and gutted; 300.0000 g scorpion fish, cleaned and gutted; 300.0000 g weeverfish, cleaned and gutted; 300.0000 g smooth-hound (baby shark), cleaned and gutted; 300.0000 g red mullet, cleaned and gutted; 300.0000 g monkfish, cleaned and gutted; 300.0000 g mackerel, cleaned and gutted; 300.0000 g ray, cleaned and gutted; 300.0000 g John Dory, cleaned and gutted; 300.0000 g scampi, cleaned and cut in half, lenghtwise; 300.0000 g mantis shrimp, cleaned and cut in half, lenghtwise; 300.0000 g cuttlefish, cleaned; 300.0000 g clams, cleaned; 30.0000 ml evoo; 15.0000 g sugar; 100.0000 ml white wine vinegar; 1.0000 tPcs red onion, finely chopped; 10.0000 g parsley, finely chopped; 1.0000 kg green tomatoes, cored and diced; 1.0000 tPcs green pepper, seeded and cut in strips; 3.0000 tPcs garlic cloves, halved, stemmed and finely chopped; 3.0000 g salt; 1.0000 g crushed chili

Fish Acerbic fish stew

13. 8. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Fish

Cuisine: Italian

Download PDF Download BR2

Program steps

Preheating:
95 °C

To view the entire table, move the table to the right.

Combination

50 %

Termination by time

00:40 hh:mm

80 °C

100 %

Ingredients - number of portions - 8

Name	Value	Unit
rockfish	300	g
scorpion fish	300	g
weeverfish	300	g
smooth-hound (baby shark), cleaned and gutted	300	g
red mullet, scaled and gutted	300	g
monkfish	300	g
mackerel	300	g
ray, cleaned and gutted	300	g
john dory	300	g
shrimps, peeled and cleaned	300	g
mantis shrimp	300	g
calamari	300	g
mussels	300	g
extra virgin olive oil	30	ml
caster sugar	15	g
white wine vinegar	100	ml
red onion	1	pcs
sprig of parsley	10	g
green tomatoes	1	kg
green paprika	1	pcs
garlic cloves, finely chopped	3	pcs
salt	3	g
chili powder	1	g

Nutrition and allergens

Allergens:
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, E, K, Kyselina listová

Nutritional value of one portion	Value
Energy	574 kJ
Carbohydrate	18.1 g
Fat	18.8 g
Protein	108.8 g
Water	0 g

Directions

1. In a large clay pot, soften the onion, add sugar
and deglaze with vinegar on high heat
2. Sauté the cuttlefish, lower the heat
and simmer for 5 minutes
3. Add the tomatoes, green pepper, garlic,
chili and a pinch of salt. Cover with a lid
and simmer for 30 minutes
*garlic cloves, halved, stemmed and finely chopped
4. Remove from heat and set the cuttlefish aside
5. Set the oven on combi at 80°C
6. Layer the rockfish, scorpionfish, weeverfish,
baby shark, mullet, monkfish, mackerel, ray
and John Dory in the pot
7. Next, layer the cuttlefish on top, and the clams
on top of the cuttlefish. Cover with a lid
8. Bake for 40 minutes or until the clams have
opened and the fish cooked through
9. Correct seasoning, portion
and sprinkle parsley
10. Best served with toasted bread
*all fish cleaned and gutted
*mantis shrimp, cleaned and cut in half, lenghtwise
*shrimp-cleaned and cut in half, lenghtwise

Recommended accessories

Enameled GN container