Burrida

such as mackerel, eel, squid, pollock 2 anchovy fillets isfilets finely chopped.

Prepare the fish ready for cooking. Peel the garlic clove, remove the skin from the onion and chop it. Peel the tomatoes and cut them into pieces. Heat the oil in an ovenproof saucepan or a Reindl, in which can also be served. Sauté the garlic clove and the onion pieces in the oil until the onions are translucent. Then remove the garlic clove.

Add the anchovies, tomato pieces and 2 cups of water to the saucepan. Add the parsley, bay spice and salt and simmer with the lid closed for ten minutes. Cut the fish into small pieces and add to the saucepan with the nuts and white wine. Cook the fish stew at low temperature for 20 minutes. Serve with: roasted Frascati cheese, baguette, white bread.

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