For 4 servings
1 kg of sliced CORVINA REX FRESCAMAR
2 big potatoes (about 500 g)
100 ml of olive oil
1 garlic bulb
2 chilli peppers (optional)
1 tablespoon of sweet paprika
1000 ml of fish fumet
25 g of almonds
Salt and parsley
Estimated time: 50 min
Peel and cut the potatoes in an irregular shape and laminate the garlic.
Sauté the garlic and almonds until golden and grind them together with a mortar.
Now, lightly fry the sweet paprika and the chilli peppers. Add the fish broth and the potatoes. Cook for 10 minutes.
Season the Corvina to taste and slow cook it for 20 min. all together with the crushed garlic and almonds.
Chop the parsley to sprinkle once dished up.