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By Antonio Carluccio and Priscilla Carluccio
Published 1997
Nasello al brodetto, poached hake with bread, is a classic recipe in which the fish is briefly cooked in a court-bouillon made from garlic, parsley, a little salt and pepper and some chopped peeled tomatoes. The court-bouillon is simmered for 15 minutes so that it is only just cooked when the fish is added. The liquid must not completely cover the fish, which should also only be cooked for a few minutes in the sauce before being set aside for 10 minutes to rest. The hake should then be served on croutons made with good bread.
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