The Daily Telegraph - Telegraph Magazine

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


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 thefishsoc­, 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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