Today we prepare in Bezzia A great fish recipe with a great content of vegetables: Bonito with romanesco ratatouille. The garden is being generous with this vegetable and ratatouille is an ideal preparation to incorporate it into, don't you agree?
the ratatouille is a wonderful accompaniment for meat, fish and eggs, plus, of course, a good dish on its own. With a base of onion, pepper and zucchini, it is common to incorporate other vegetables such as pumpkin or aubergine. And Romanesque? Why not Romanesque?
It is on this base of vegetables with tomato that we will prepare the bonito or where it will finish cooking. It won't take long for this, just a few minutes, otherwise the pretty will dry and it will be less pleasant to eat.
Ingredients
- a nice wheel
- Salt and pepper
- Olive oil
- 1 chopped onion
- 1 green Italian bell pepper, chopped
- 1 zucchini, diced
- 1 small romanesco, in florets
- Tomato sauce or crushed tomato
- Dried oregano
- Paprika
Step by step
- Heat oil in a saucepan and dora the peppered bonito on strong fire. Once done, remove it and reserve.
- In the same pot poach the onion, the pepper, the zucchini, the romanesco, for 10 minutes.
- Then add the tomato, salt, pepper, mix and cook the whole for a few minutes so that the tomato loses part of its water.
- Once done, correct the point of salt and add a little oregano and paprika until you get a flavor to your liking.
- Then return the bonito to the casserole, cover it and cook a couple of minutes.
- After put out the fire, turn the bonito over and let it finish cooking with the residual heat.
- Enjoy the bonito with hot Romanesco ratatouille.