A different type of rugel, adapted to the catfish, is a freshwater fish that owes its nickname to its long spines.
* Ingredients / for two
° 2 catfish (or catfish) about 300 grams each
° 4 juicy tomatoes (or can tomato puree)
° 2 onions
° 2 large peppers (such as Spain) or 4 bird peppers
° 1 sweet pepper (optional)
° 1 piece of fresh ginger
° Half lemon flavor
° 10 cl of olive oil
° 2 tablespoons fish broth (or 20 cl oyster juice)
° salt
* Preparation
1
Prepare the fish: empty it and cut off the heads. Cut off the skin at the tail, "peel" it off with the tip of the knife and pull the skin with one hand while holding the fish's tail with the other hand. This is the only "difficulty" in this recipe.
2
Peel the onions and chop. Cut the tomatoes into cubes, taking care to remove the woody parts from the base. Peel a piece of ginger the size of your thumb. Cut the sweet pepper and pepper in half and remove the stems, seeds and white parts. Cut it into small cubes.
3
In a large skillet, saute onions and ginger in oil without coloring. Put half of the lemon zest on the onion well.
4
Put the fish in a skillet. Add diced tomatoes, peppers and peppers. Wet salt with 20 cl of oyster juice or 2 tablespoons of fish stock diluted in 20 cl of hot water. Simmer 15 minutes.
to end
Serve hot with fragrant rice .
Enjoy !
