Serves 4
2 pounds beluga (Eurpopean sturgeon) steaks, skinned and cut into medium size pieces (substitute with swordfish steaks or any other fish with firm flesh)
2 medium ripe tomatoes, peeled and coarsely chopped (2 cups)
1 Italian green pepper, seeded and coarsely chopped (substitute with Bell pepper), (1 cup)
1 stalk celery, coarsely chopped (1/2 cup)
½ cup chopped fresh parsley
2 dry bay leaves
1 small lemon, sliced into 4 slices
4 tablespoons unsalted butter
Salt, to taste
Ground black pepper, to taste
2 medium ripe tomatoes, peeled and coarsely chopped (2 cups)
1 Italian green pepper, seeded and coarsely chopped (substitute with Bell pepper), (1 cup)
1 stalk celery, coarsely chopped (1/2 cup)
½ cup chopped fresh parsley
2 dry bay leaves
1 small lemon, sliced into 4 slices
4 tablespoons unsalted butter
Salt, to taste
Ground black pepper, to taste
Arrange the pieces of fish over on the bottom of a medium saucepan, wide enough to hold the ingredients in separate layers. Season the fish with salt and pepper to taste.
Top the fish with a layer of tomatoes, follow with layers of green peppers, celery and parsley. Toss in the bay leaves and top with the lemon wedges. Dot the top with the butter.
Cover the pan and bring to a boil. Reduce the heat to medium to low and simmer for about 30 minutes, or until the fish is cooked through. Serve with bread.
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