Whole Gurnard with cherry tomato in “acqua pazza”

INGREDIENTS

Ingredients for 4

1 Medium to large fresh gurnard fish gutted

3 Cloves of garlic

1/2 Glass of white wine

1 Tin of cherry tomatoes

1 Cup of vegetable or fish stock

1/2 Cup of chopped Italian parsley

12 Fresh mussels

12 Fresh cockles

1/2 Cup of marinated mixed olives

1 Tablespoon of capers

12 Small gourmet potato pre cooked in salted water

METHOD

1. In a wide pot gently fry the garlic and the parsley with 1/2 cup of extra virgin olive oil.

2. Add the whole fish sprinkled with salt — add the cockles, mussels and pour in the wine.

3. Cover with a lid and simmer for a couple of minutes. Add the cherry tomato, olives, capers and the stock.

4. Simmer for 12 minutes then add the potato and simmer for another 5 minutes

5. Serve with a few toasted artisan style bread slices

Buon Appetito!