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All pictures and texts in this web page are the property of nomaallim.com. Any use of any part of those contents without the written consent of nomaallim.com shall be subject to legal procedures as per international and local laws in the concerned country. Using the name "nomaallim" or "nomaallim com" or "nomaallim.com" in the text describing the unauthorized copied content shall not constitute an exception and shall be sanctioned in accordance to the effective laws and proceedings.
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Our pictorials are of informative nature and do illustrate works carried out by ourselves at our own premises for our own use and satisfaction.
Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability.
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WHAT YOU NEED
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Wash and cut the vegetables as shown in the middle picture.
Put the fish fillet still frozen in a large cooking pot at high heat and cover the pot.
You may add the vegetables straight forward or after you cut the filet as explained further below.
Put the fish fillet still frozen in a large cooking pot at high heat and cover the pot.
You may add the vegetables straight forward or after you cut the filet as explained further below.
Use poultry scissors to cut the fish filet in chunks as soon as it starts to thaw and while still frozen on one side so you can hold it with your hand. Add the tomato puree and keep cooking covered at high heat.
Empty now the other seafood packs in the pot and keep cooking covered at high heat.
When all the seafood thaws, add the wine and the ground black pepper.
You may add some herbs like dried oregano or the "herbes de provence" mix.
Add salt only after tasting a bit of sauce and making sure it has no enough salt already.
Lower the heat to medium and keep cooking covered for 5 minutes.
You may add some herbs like dried oregano or the "herbes de provence" mix.
Add salt only after tasting a bit of sauce and making sure it has no enough salt already.
Lower the heat to medium and keep cooking covered for 5 minutes.
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Remove any foam that would form at the surface and discard it.
Serve in a large dish with a bit of sauce.
Bon Appétit !
Bon Appétit !
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