1 kg gurnard
1 carrot
2 cloves garlic
1 onion
- cup parsley (chopped)
5 spoonful olive oil extra virgin
1- spoonful pine nut
- canned mushrooms
1spoonful flour
3 glasses water
Salt and pepper to
Wash and clean the gurnards, add water and boil for 5 minutes.
Remove the gurnards from the water, set aside to cool for some minutes. Clean the fishbones and skin, cut into small pieces.
Finely chop garlic, onion and carrot. Add parsley.
Sauté in olive oil for a few minutes.
Add flour and salt. Slowly add the fish stock, stir well.
Crush pine nuts and add it to the fish stock.
Chop the mushrooms and add them to the fish stock with the pepper.
Finally add the fihs pieces and simmer over medium heat for 20-25 minutes. Garnish with chopped parsley.
