Brudet with bonito
... in Nona's way;)
Preparation steps
- Season the bonito steaks with a little salt (or tuna, there must be a bigger fish with a few bones!) Roll them in flour first and fry them in a little oil. Then set them aside, and on that same oil on which the bonito was fried put a tablespoon of flour and make a paste, then add the chopped onion and simmer over low heat until softened. Add the finely chopped garlic until it “squeaks” a bit, then add the fish pieces, pour in a little wine and cook until the wine evaporates.
- Pour in the tomatoes and add the sliced parsley, peppercorns and add a little more water as needed. Cook for 20 minutes until a thick sauce is formed and the fish is nicely soft. Finally, sprinkle with a little parsley and serve with the fried potatoes that you served in the form of ice cream balls, take that device for grabbing ice cream balls!
- Recipes for polenta potatoes from our cool Primorka:
- lähde: Lilly-Cool
- from Sandra
Serving
For polenta fries, use the best real polenta, not instant, if you have time to prepare it because it takes much longer to cook! You can also prepare fish steaks for broth the day, the night before and store them in the fridge until the second day…
