Recipe Fish provencale : Practical and Delicious

Recipe Fish provencale : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Fish provencale. You are currently reading Recipe Fish provencale : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Fish provencale requires 20m, cook 15m and serve 4. Caution: allergy Contains gluten, fish, shellfish, soy and sesame.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Ingredients:

12 Ingredients

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  100ml olive oil, plus extra to drizzle
  
  
  


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  1 onion, thinly sliced
  
  
  


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  4 garlic cloves
  
  
  


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  600g canned chopped tomatoes
  
  
  


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  1/2 cup pitted kalamata olives
  
  
  


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  Pared rind of 1 small orange
  
  
  


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  1 bay leaf
  
  
  


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  100ml dry white wine
  
  
  


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  4 x 150g skinless white fish fillets (such as blue eye or snapper), deboned
  
  
  


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  20 small black mussels, scrubbed, beards removed
  
  
  


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  4 slices woodfired bread
  
  
  


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  1 tbsp chopped flat-leaf parsley leaves
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Preheat the oven to 170°C.
  
  
  


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  Step 2
  
  
  
  
  Heat the olive oil in an oven-proof frypan over medium heat. Add the onion, season well with salt and pepper and cook, stirring, for 4 minutes or until softened. Slice 3 garlic cloves and add to the pan with the tomatoes, olives, orange rind and bay leaf. Cook for a further 1 minute. Add the wine, then place fish fillets in the pan in a single layer. Cover and place in the oven for 4 minutes. Add mussels and return to the oven for a further 4 minutes until the fish is cooked and the mussels have opened (discard any mussels that haven't opened after this time).
  
  
  


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  Step 3
  
  
  
  
  Meanwhile, heat a chargrill pan over medium-high heat. Brush the bread with extra oil and grill until toasted. Halve the remaining garlic clove and rub bread with the cut side.
  
  
  


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  Step 4
  
  
  
  
  Divide fish fillets and mussels among 4 shallow bowls, ladle over sauce and top with parsley leaves. Serve with the grilled bread.
  
  
  

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