Ingredients.
- Black nightshades (2 packs)
- Smoked fish (1kg)
- Tomatoes (2 fat)
- Carrots (2 fat)
- Leek stalk white part (1)
- peppers (2)
- Garlic gloves (3)
- Vegetable oil (any oil of your choice).
- White pepper
- Salt or seasonings cubes (Maggi).
- Chili (according to taste).
Preparation.
- Wash everything accordingly using cold water.
- Thin the nightshade stems and cuts them, having washed earlier. Pour them in boiling water where you will have taken care, throw small pieces of rock salt to keep the green coloration of the leaves. When the leaves are tender enough to touch and taste, remove from the heat and drain them in a colander.
Squeeze them and make them into balls. Using aboard and knife, finely cut the folong balls and set aside.
- Cut the tomatoes 🍅, garlic, onions, leeks, white leeks, carrots 🥕, pepper. Clean the fish and set aside.
- In a saucepan, heat vegetable oil, then stir in the previously cut tomatoes, garlic, intact all the previously cut vegetables and the fish. Stir from time to time, and season with pepper and salt. Simmer for 5 to 10 minutes and then add the black nightshades. Stir again and cook for 10 minutes.
Serve with a side dish of your choice.
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