* Photos are indicative.
Step by Step Instructions
- Step 1: Place the vegetables in a saucepan, in layers. Start with the celery roots, then the onions and the garlic. Season with salt and pepper and place the fish on top.
- Step 2: Put the tomatoes, olive oil, paprika, cayenne, sugar and anise in a bowl and mix well. Top the contents of the saucepan with the tomato mixture, stir well to combine and add the bay leaves and 1-2 glasses of water to coat the food.
- Step 3: Cook on medium heat for about 30-35 minutes, until the vegetables and fish are ready.
- Step 4: Remove from the heat and pour in the lemon juice, stir well to mix and serve.
Ingredient List
- salt
- ground black pepper
- 1tsp sugar
- 1/2tbsp paprika
- 1tsp cayenne pepper
- 2 bay leaves
- 2tbsp fresh anise
- the juice of 2 lemons
- 1Kg redfish (fillet cut into portions)
- 3 large onions (sliced)
- 3 cloves of garlic (sliced)
- 2 celery roots (peeled and sliced)
- 200g extra virgin, organic olive oil
- 2 large tomatoes (grated)