Corvina Casserole (4 servings)

For 4 servings

1 sliced CORVINA REX FRESCAMAR of about 1 kg

1 leek

1 big spring onion

3 canned baked red peppers

2 garlic cloves

3 fresh ripe tomatoes

2 big potatoes

1 teaspoon of sweet paprika

1,250 ml of fish fumet

1 cup of brandy

125 ml of virgin olive oil

Salt to taste

For the mashing

25 g of raw almonds

10 g of pine nuts

1 slice of stale bread

Parsley

A sip of brandy

1 garlic clove

Estimated time: 40 min

Peel and chop all the vegetables in small pieces and cut the potatoes.

In a pan, with high heat boiling oil, slightly fry the Corvina slices and then keep aside.

Then gently fry the ingredients for the mashing: bread, garlic, almonds and pine nuts and afterwards put it all together mix it into a blender with the brandy and parsley and keep it aside as well.

Last but not least, cook the chopped vegetables: first the garlic, leak and spring onion -all together- and once sautéed, add the tomatoes and baked red peppers. Let it cook on low heat and add the sweet paprika, stir and add the chopped potatoes.

Once potatoes are slightly browned, sprinkle the brandy and when the alcohol is evaporated, pour the fish broth and cook at medium heat for 15-18 minutes.

To finish this casserole, add the fish and the mashing, season to taste and keep cooking at medium heat for another 6-8 minutes.