Seafood sauté in tomato sauce
2 servings
120 minutes
Seafood sauté in tomato sauce is a true embodiment of Mediterranean cuisine, filled with rich aromas and harmonious flavors. The roots of this dish trace back to Spanish coastal cities where fresh seafood combines with a rich tomato sauce infused with wine notes and aromatic herbs. The combination of grilling and slow cooking gives the dish depth: the sweetness of tomatoes, the slight acidity of wine, the spiciness of garlic and oregano create a magical gastronomic symbiosis. Olives add a light saltiness while basil brings freshness and aroma. This dish pairs perfectly with crusty bread, pasta or rice, enhancing them with its rich texture.
1
For the broth, fry the carrots and onions, wrap the beef in cheesecloth, and immerse it in boiling water with the vegetables.
- Onion: 700 g
- Goby fish: 700 g
- Carrot: 100 g
2
Cook for one hour.
3
Grate the tomatoes on a coarse grater, chop the onion and garlic into small cubes, and fry everything in a pan.
- Tomatoes: 5 g
- Onion: 700 g
- Garlic: 50 g
4
Blend the tomatoes in their own juice and add to the sauté along with broth, wine, olives, basil, and dried oregano.
- Tomatoes in their own juice: 100 g
- White wine: 5 ml
- Green olives: 700 g
- Basil: 50 g
- Dried oregano: 100 g
5
Simmer on low heat until thickened.
6
Grill the seafood and mix it with the sauce.
- Seafood: 100 g
7
Season with spices.
- Salt: to taste
- Ground black pepper: to taste
