DinnerBooks
Fishing Puttanesca with risoni

Fishing Puttanesca with risoni

Cooking Time40 m
Ingredients15
DifficultyMedium
0
0
William DahlWilliam Dahl
An Italian-inspired fish ride with cod, olives, caprise and tomato – and Kikkoman soy for a umamic touch. Serve with risoni.

Ingredients

4 servings
  • Step: 1
    500 g cod fish or other white solid fish
  • Step: 2
    1 pc yellow onions
  • Step: 3
    2 pc garlic gaps
  • Step: 4
    1 pc new red chili fruit
  • Step: 5
    2 msk olive oil
  • Step: 6
    400 g crushed tomatoes
  • Step: 7
    2 msk tomato puré
  • Step: 8
    2 msk The Japanese soy
  • Step: 9
    1 dl black olives
  • Step: 10
    2 msk the price
  • Step: 11
    1 tsk dried oregano
  • Step: 12
    1 krm black pepper
  • Step: 13
    3 dl risoni
  • Step: 14
    6 dl water
  • Step: 15
    1 msk olive oil for serving

Instructions

  • Step: 1
    Scale and hack onions and garlic. Finhack chill. Heat up olive oil in a pot and milling onion, garlic and chili until they become soft without taking paint.
  • Step: 2
    Add tomato puree and milling another minute. Pour into crushed tomatoes, Kikkoman soy, oregano, kapris and olives. Let the sauce boil for about 10 minutes.
  • Step: 3
    Cut the fish in pieces and put down the pot. Let sing gently for about 5-7 minutes until the fish is pierced but still juicy. Taste with pepper and possibly more soy.
  • Step: 4
    Cook the risonin in salted water as directed on the packaging. Remove the water and mix with some olive oil.
  • Step: 5
    Serve the fish pot Puttanesca with risonin. Feel free to call some extra Kikkoman soy when serving for extra depth of umamismac.

Näring

Calories476852kcal
Carbohydrates53.6g
Fat14.1g
Protein32.2g
Serving Size1serving

Comments