Vegetable broth Sea bass filets Medium potatoes Ripe giant tomatoes Onion Taggiasca olives Extra virgin olive oil Salt
1 lt 800 g 6 4 1 250 g enough enough
The Taggiasca olive, with its aromatic flavour, fruity and harmonious, is consumed on its own or as an ingredient in many recipes. It is particularly used in meat and fish stews or vegetable side dishes. Another typical use is in local pasta dishes, where the olive becomes the leading flavour in the sauce, or with fish, combined with the famous Ligurian Trenette pasta.
In a low and wide pan place the oil and the minced onion, which you will brown; add the potatoes already peeled and cut. Wet with 3 ladles of broth, then cover with a lid and wait for the boil. When the potatoes are cooked put the fillets of sea bass, olives and tomatoes without seeds and cut into fillets. Let it cook for 5 minutes adding more broth if it is necessary to remain moist. Once the fire has been extinguished, add the pepper and adjust salt if necessary, then serve. Finally, use some Taggiasca olives to garnish the dish.
Cut the shallot, put it in a frying pan and let it sauté over low heat add the courgette cut into small cubes......