Usuba
Whole Fish in White Wine with Vegetables
An Italian dish with tender fish stewed in an aromatic broth made from white wine, tomatoes, fennel, and olives. Dorade, trout, sea bass, or red mullet work well. Each ingredient adds its own exquisite note.
- Total
- 30 min
- Standard serving
- 681.3 g
Ingredients
Total 13- Green onion
10 g≈ 1 pcs - Fennel
62.5 g≈ 1/4 pcs - Cherry tomatoes
7.5 g≈ 1/2 pcs - Carrot
100 g≈ 1 pcs - Garlic
4.5 g≈ 1.5 clove - Chili pepper
2.5 g≈ 1/4 pcs - Olives
18 g≈ 1.5 tbsp - Olive oil
to taste≈ 1/4 tsp - Fish
350 g≈ 1.5 pcs - Dry white wineбелый
75 ml≈ 1/3 cup - Lemon
25 g≈ 2.5 slice - Extra virgin olive oil
to taste≈ 1/4 tsp - Herbs
25 g≈ 1/2 bunch
Instructions
- 1
Step 1
Chop the onion, fennel, and carrot into 0.5 cm thick pieces. Cut the cherry tomatoes in half. Thinly slice the garlic and chili pepper. Crush the olives and remove the pits.
Clean and gut the fish. Make shallow cuts on both sides. Place half of the aromatic herbs inside the fish bodies.
Place a large frying pan over high heat and pour in olive oil. Add onion, fennel, and carrot. After 4 minutes, add tomatoes, garlic, chili pepper, and olives. Fry for 2 minutes, stirring.
- 2
Step 2
Place the fish on top of the vegetables. Pour in the dry white wine and let it reduce by half.
Add about 300 ml of water to create a layer 1 cm thick. Cover the pan with a lid and cook on high heat for 8 minutes.
Finely zest the lemon and chop it together with the remaining herbs.
- 3
Step 3
Remove the lid and baste the fish with pan juices for 1 minute. Check the flesh at the thickest part near the head: if it flakes easily from the bone, the fish is done.
Transfer the fish to a dish. Arrange the vegetables on top. Drizzle with extra virgin oil and lemon juice. Sprinkle with zest and herbs.
Serve with bread, new potatoes, rice or couscous.
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