– 1 ling
– 5 sliced onions
– garlic cloves
– 1 bay leaf
– 500g of tomato
– 1 pack of cooking cream
– nutmeg to taste
– coriander to taste
– olive oil
– chili to taste
1- Prepare the ling and cut into slices. Spice with salt and wait 30 minutes.
2- Cook the ling on boiling water. Take off the skin and the fish-bones and cut into large pieces.
3- Fry the sliced onions, the garlic cloves and the bay leaf on olive oil until golden. Then add the chopped and peeled tomatoes. Take off the bay leaf and put all this ingredients in the liquefier.
4- Put the mixture in a pan, add the cooked fish and boil it on low heat. Stir carefully for a few minutes. Then add the cooking cream.
5- Add coriander, nutmeg, chili, rectify the salt and it’s ready to serve.