4 mullet (150/200 g./5 - 7 oz.) - 1 onion - 1 celery stalk - 2 red chilli peppers - 2 cloves of garlic - 4 potatoes - 2 ripe tomatoes - 4 tablespoons extra-virgin olive oil - 1 tablespoon black cumin powder - 1 tablespoons paprika - juice of 1 lemon - salt.
Peel garlic and onion, chop together with celery; blend tomatoes and cut peeled potatoes into pieces. Pour oil into a terracotta recipient with lid, gently brown mixture: add scaled and washed mullet, tomato purée and potatoes. Sprinkle with cumin and paprika and cook with lid for 10/12'. Remove lid, add lemon juice and mix gently so as not to break fish; end cooking over a low flame until the juice becomes thicker.
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Pinot Grigio Valdadige D.O.C.
Santa Margherita
Santa Margherita was the first company to vinify the dark Pinot Grigio grapes as white wine. Wine of outstanding character and versatility, with clear-cut and intense bouquet, dry taste, pleasant feel of green apple.
Serve at:
8° - 10° C.
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ommon denominators of all Mediterranean cuisine are both fish and meat dishes cooked in open terracotta recipient.
Fish-based stews change their name in the various countries: caciucco in Tuscany, brodetto on the Adriatic, zarzuela in Spain, bouillabaisse in France, but they maintain an identity that points to a shared origin dating way back through the centuries and still found in countries facing the southern Mediterranean.
