Ingredients
Ingredients (for 6):
- 2 kg shrimp, monkfish, stingray and red scorpionfish
- 500 g onions
- 180 ml oil
- 5 cloves garlic
- 1 bunch parsley
- 200 ml homemade vinegar
- 200 g fresh or peeled tomatoes
- pepper and salt as needed
Preparation
Cut the cleaned fish into enough pieces so that each person gets one piece of each fish species.
Salt the fish (very lightly), flour it, and shortly fry in a small amount of oil that has been heated to an appropriate temperature until a crust starts to form.
Sauté sliced onions in oil until halfway done. Add the tomatoes, chopped parsley, garlic, vinegar, spices, and top with fish broth.
Cover and cook for about 1 hour. Add the fish to the sauce and cook for another hour.
The fish stew should be medium-thick, have a pleasantly acidic taste, and be of a reddish color.
Serving
Best served with homemade polenta.
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