Lengfish alla pizzaiola

Name: Lengfish alla pizzaiola
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 30 g Capers nonpareilles; 75 g black olives without stone; 200 g shrimps ready to cook, without head and shell; 2 pickled anchovies (anchovies); 1 Onion; 1 Garlic clove; 1/2 bunch Basil; 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Tomato paste; 1 can(s) (850 ml) Tomatoes; 7-10 Tbsp Sugar; 500 g Fish fillet (e.g. ling fish)

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

30 g Capers nonpareilles
75 g black olives without stone
200 g shrimps ready to cook, without head and shell
2 pickled anchovies (anchovies)
1 Onion
1 Garlic clove
1/2 bunch Basil
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Tomato paste
1 can(s) (850 ml) Tomatoes
7-10 Tbsp Sugar
500 g Fish fillet (e.g. ling fish)

Directions

1
Drain capers and olives. Cut the olives into small pieces. Wash the shrimps and remove any intestines. Wash anchovies, dab dry and chop finely. Peel onion and garlic and chop finely. Wash basil, shake dry. Pluck the leaves and cut them into fine strips, except for a little garnish.
2
Heat the oil in a large frying pan. Fry the prawns for about 1 minute while turning, season with salt and pepper and remove. Sauté the anchovies, onion and garlic in the frying fat. Add tomato paste and sauté briefly. Add the tomatoes and chop them coarsely in the pan with a spatula. Season with salt, pepper and sugar. Simmer for about 10 minutes
3
Wash the fish and pat dry, cut into pieces. Season with salt and pepper. Stir basil, olives and capers into the tomato sauce, season everything again. Place the fish and prawns on the tomato sauce, cover and cook over a low to medium heat for 6-8 minutes. Serve garnished with basil set aside. Serve with olive ciabatta and a fresh salad