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.
- 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
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