Recipe detail

Fish Acerbic fish stew

13.8. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Fish

Cuisine: Italian

Program steps

  • Preheating:
  • 95 °C

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1
Combination
50 %
time icon Termination by time
time icon 00:40 hh:mm
probe icon 80 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
rockfish, cleaned and gutted 300 g
scorpion fish, cleaned and gutted 300 g
weeverfish, cleaned and gutted 300 g
smooth-hound (baby shark), cleaned and gutted 300 g
red mullet, cleaned and gutted 300 g
monkfish, cleaned and gutted 300 g
mackerel, cleaned and gutted 300 g
ray, cleaned and gutted 300 g
John Dory, cleaned and gutted 300 g
scampi, cleaned and cut in half, lenghtwise 300 g
mantis shrimp, cleaned and cut in half, lenghtwise 300 g
cuttlefish, cleaned 300 g
clams, cleaned 300 g
evoo 30 ml
sugar 15 g
white wine vinegar 100 ml
red onion, finely chopped 1 pcs
parsley, finely chopped 10 g
green tomatoes, cored and diced 1 kg
green pepper, seeded and cut in strips 1 pcs
garlic cloves, halved, stemmed and finely chopped 3 pcs
salt 3 g
crushed chili 1 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 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

Recommended accessories

Enameled GN container