Red bream in sauce with dried peppers
Which area of Spain is it typical?
- Autonomous region:
- La Rioja
Ingredients for 6 people: 3 red bream of about 800g each 2 spoonfuls of flour 4 strands of saffron 6 dried peppers fish stock 1 large onion 3 cloves of garlic 1 bay leaf olive oil ¼l of water salt
Descale the red bream well and put them aside. Chop the onion and garlic very fine. Fry the onion first in a saucepan with a little oil. Before it changes colour, add the garlic. Cut the red bream into regular pieces, put it into the flour and then add it to the dish with the skin side underneath. Add the bay leaf and the saffron and sprinkle the stock on top. Put the whole peppers into a saucepan with ¼ l of water, a little salt and a spoonful of olive oil. Leave it on the heat for about 5 minutes. Then dry them well and put them in with the fish. Check the level of salt in the stew and allow to simmer for 10 more minutes.
Leave the fish to rest for 15 minutes and serve warm.
- Second course
- Cooking time:
- 1 hour
- All year