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Brema  a la Gaditana    HT  MC  Spanish   30mins

 

From the Cadiz Region in  South-Western Spain

 

Serves 4       Hot   Fish   Alcohol   Vegetables  Herbs  Main Course    Dairy Free     Eggless

 

Ingredients

1 Whole Sea Bream, (about 1.3Kg/3lb), scaled, 

cleaned and filleted

Flour

120ml/4fl.oz. Olive Oil

60ml/2fl.oz.  Spanish Brandy 

1 Onion, chopped

2 Green  Capsicums (sweet peppers)

450g/1lb Tomatoes, peeled, deseeded and puréed

2 sprigs Fresh Thyme

1 Bay Leaf

Salt and Pepper

60ml/2fl.oz.  Fino Sherry

 

Instructions

 

1. Deseed the peppers and cut into strips. Heat half of the oil in a saucepan, add the onions and peppers and sauté until soft.  

 

2. Add the puréed tomato, thyme, bay leaf, salt and pepper and Sherry and simmer  until the sauce is reduced, about 15 minutes.

 

3. Meanwhile, cut the fillets into pieces of about 5cm/2 inches long and dredge in flour, shaking off the excess.  Heat the remaining oil in a frying pan until hot, add the fish and brown on both sides.

 

4. Sprinkle in the brandy, set it alight and gently swirl the casserole until flames go out. Set aside.

 

5. Once the sauce is thickened, pour it over the fish, return to a low heat  and simmer for 10 minutes or until the fish is cooked through. Serve immediately.

 

 

 More Spanish Recipes  |  More Fish  Recipes  |  General Fish Prep & Cooking Times   |   Types of Fish

 

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