@andrejcooksfish: COOKING EVERY FISH IN THE WORLD 🐟 🌍 Episode 81 - Red Scorpionfish • BIN: Scorpaena scrofa FR: Rascasse rouge GER: Roter Drachenkopf ESP: Cabracho / escorpena IT: Scorfano rosso SRB-CRO: Škarpina JA: Akakasago • Ingredients: 1 x 1kg whole fish 1 large onion 4 tomatoes (peeled and seedless) 3 garlic cloves 1 tbsp tomato paste 250ml white wine 2 tbsp vinegar 250ml water 10 black peppercorns Bay leaves Lemon peel Olive oil Chopped parsley Polenta: 500ml cold water 100g cornmeal • Recipe: 1. Fillet the fish as shown in this reel. Reserve its head and bones for the stock. 2. Brodetto: Sweat down onions, then add garlic and tomatoes. Once cooked to a paste, add tomato paste, deglaze with wine, vinegar and water. Add the bones and aromatics. Simmer gently for 30-45 minutes. 3. Discard the fish bones and aromatics, add the fillets and the fish head. Drizzle with olive oil, cover with a lid and poach for 20 minutes. 4. Polenta: add the cornmeal to cold water and bring to a quick boil whilst whisking. Cook gently for 3-4 minutes and serve alongside your brodetto. Enjoy!!!! • Fishmonger: Fin and Bone London Inspo: @Antonio Brajković @MIJO MATERIJOL • #scorpionfish #stonefish #rascasse #polenta #brodetto #italianfood #italianrecipe #italiancuisine

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Wednesday 25 June 2025 14:20:58 GMT