Anglerfish cooked with cherry tomatoes and olives

In a pan brown the fish on both sides with oil, parsley, the cherry tomatoes cut into halves, and the stoned olives.

Next add wine and continue cooking, adding a little stock at a time.

Serve with soft yellow polenta.


 

 

Ingredients for 4 persons
  • 4 cleaned Anglerfish weighing about 300 g each
  • 200 g cherry tomatoes
  • 50 g oven-baked black olives
  • 1 glass of dry white wine
  • 2 spoonfuls of extra-virgin olive oil
  • parsley
  • salt and pepper to taste
  • 1 glass of fumetto di pesce (concentrated fish stock)
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Anglerfish cooked with cherry tomatoes and olives