The Catalan fish is a dish that can be served as an appetizer, as a second course or even as a first course.
You can cook with the fish you prefer. In Italy it is a dish cooked especially in Sardinia, especially in Alghero, where the famous Catalan lobster, which is the lobster with tomatoes and onions seasoned with olive oil, salt and vinegar. The origin, although uncertain, could therefore result from this beautiful city, which was once nicknamed Barceloneta and where, even today, they speak a variant of Catalan.
Peel and chop the potatoes. Cook them steamed.
Clean the prawns and the rest of the fish. Divide into pieces the monkfish and swordfish and clean, but left whole, the small squids.
Steam fish for two or three minutes, adding at the last minute the prawns.
Season the tomatoes cut into pieces and potatoes with vinegar, evo oil, salt and onion thinly sliced.
Arrange in a dish the tomatoes and potatoes, leaves of basil and fish cooked in lightly salted steamed and seasoned with just a little of evo oil.
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|Serving Size: 1 Serving (233g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 249 (69%)|
|Amt Per Serving||% DV|
|Total Fat 27.6g||37 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 19.8g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 36.5mg||11 %|
|Sodium 918.2mg||32 %|
|Potassium 647.6mg||17 %|
|Total Carbohydrate 21.3g||6 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 18.3g|
|Protein 7.6g||11 %|
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Calories per serving: 360
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