Provençal fish casserole - Bresc BV
Ingredients - 1 onion, chopped - 12 g Bresc Garlic puree - 1 dl white wine - 2 dl manufacturing cream - 12 prawns, cleaned - 100 g Bresc Pomodori marinati -
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bresculinair.nl.
Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Skillet
- Saucepan
- Wooden spoon
Ingredients
- 1 onion, chopped
- 12 g Bresc Garlic puree
- 1 dl white wine
- 2 dl manufacturing cream
- 12 prawns, cleaned
- 100 g Bresc Pomodori marinati
- 300 g cubes of mixed fish
- 25 g Bresc Gamba marinade
- 1 carrot, coarsely chopped
- 1 stalk celery, peeled and coarsely chopped
- salt
- pepper
- oil for frying
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