Preparation

- Bake the head of the croaker, remove the bones and reserve the cooking water.
- Make a sauté with leek cut in thin slices, garlic and olive oil.
- Add the coriander, add some of the fish cooking water and mash everything.
- Add more water, rice and spinach. After 10/15 minutes, add the fish that is clean of bones, add a little white wine.
When the rice is cooked, add the mint and serve immediately.
Season with lemon juice to taste.

Ingredients

  • - 1 head with the tabs of the corvina
  • - fresh spinach
  • - leek
  • - 1/2 bunch of coriander
  • - Mint
  • - olive oil
  • - 2 garlic cloves
  • - White wine
  • - needle rice