Rougets à la Niçoise from Mediterranean Seafood by Alan Davidson
In the Rue de la Préfecture in the Vieille Ville at Nice there used to be one restaurant, La Trappa, which was very long established and highly regarded by the Niçois. Monsieur Beltramo, the...
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Cooking tools:
- Stove
- Skillet
- Pot
- Cutting board
- Chef's knife
- Wooden spoon
- Measuring spoon
- Plate
- Citrus press
Ingredients
- 1 onion, chopped
- 2 cloves garlic, chopped parsley, chopped
- 4 tomatoes, peeled and chopped
- ½ tsp tomato purée
- a bouquet garni, salt and pepper
- 4 large rougets or 8 small ones
- more olive oil
- white wine
- 8 black olives
- slices of lemon
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