Capone Apparecchiato from Mediterranean Seafood by Alan Davidson
Signor A. La Porta of Palermo contributes this recipe.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Skillet
- Stove
- Measuring spoon
- Spoon
- Plate
Ingredients
- 1 kg (2½ lb) dolphin fish
- 1head celery
- 50 g (2 oz) capers, washed
- 100 g (3½ oz) green olives, stoned
- 1 onion
- 250 ml (9 fl oz) olive oil
- 1 small (100 g / 3½ oz) can of tomato purée
- salt
- pepper
- 1 tbs sugar
- 3 tbs wine vinegar
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Zuppa di Pesce Caprese from Mediterranean Seafood by Alan Davidson
app.ckbk.com
Cappon Magro from Mediterranean Seafood by Alan Davidson
app.ckbk.com
Pasta del capitano | Fabio Fidanza's Kitchen
fabiofidanza.com
Pasta del capitano | Fabio Fidanza's Kitchen
fabiofidanza.com
Pasta del capitano | Fabio Fidanza's Kitchen
fabiofidanza.com
Pasta del capitano | Fabio Fidanza's Kitchen
fabiofidanza.com
Pasta del capitano | Fabio Fidanza's Kitchen
fabiofidanza.com
Pasta del capitano | Fabio Fidanza's Kitchen
fabiofidanza.com