Giotta (red scor­pion fish or gurnard pan-cooked with pota­toes, ca­pers and tomato)

The Daily Telegraph - Telegraph Magazine - - THE CUT -

Serves 6

This method of cook­ing fish is typ­i­cal of the is­land, us­ing ei­ther red scor­pion fish (scor­fano rosso, also known as ras­casse rouge, avail­able from the­fish­so­ci­, a rusty-coloured fish with spec­tac­u­lar spines from the Mediter­ranean, or gurnard. Al­ter­na­tively use hake steaks, had­dock or whole grey mul­let. — 1 tbsp olive oil — 1 small red onion, or 2

small shal­lots, chopped — 200g cherry toma­toes,

halved — 200g peeled, de­seeded large plum toma­toes (cover with boil­ing wa­ter, leave for 1 minute then re­move skins, halve and re­move seeds) — 1kg yel­low-fleshed medium pota­toes (Char­lotte, or new-sea­son Désirée or Ro­mano), peeled and cut into 1cm slices — 1 tbsp large ca­pers, soaked

in cold wa­ter for 1 hour — 1.5kg red scor­pion fish or fil­lets, or 3 x 450g gurnard, gut­ted but whole, skin on Place a pan large enough to ac­com­mo­date the fish and all other in­gre­di­ents over a medium heat and add the oil and onion. Fry for about two min­utes, then add the cherry toma­toes with the pre­pared plum toma­toes.

Fry for an­other minute then add the pota­toes and drained ca­pers. Cover and cook for 20-25 min­utes, un­til the pota­toes are soft.

Add the fish to the pan with the cooked in­gre­di­ents around it, then cover with a lid and cook for 15-20 min­utes, un­til the fish feels firm to the touch. Ei­ther take the pan to the ta­ble to serve, or trans­fer to a serv­ing dish.

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