FREGOLA

 

Fregola, seared unagi, dorade

In a pot, sear shrimp heads and dorade bones with carrots, celery, shallots and bayleaves. Add some white wine and water until reaching the first boil. Add some ice to thermally shock the stock so the bones can release all their flavor. Bring to boil again, them strain it.

Once strained, add tomato sauce, salt, pepper, calamari, cuttlefish and any other fish you prefer. Cook at low heat for 15-20 mins then add fregola and lemon zest.

Separately sear gently the dorade and the eel fillet with lemon juice, evoo and a pinch of salt.

Paired with a Bitter Giuseppe.

Shake, serve on the rocks.

 
france amodeo