After a busy period, we enjoy a week at home. Iris took a week off to get some extra sleep, some sun and some more books to read. I will make sure that we get enough healthy food ;-)!
An easy fish recipe, inspired by delicious.nl with a whole grain piadino and stracchino (or crescenza). This cheese has a low amount of kcal and has no extreme flavor, thus my reason to feel that it’s not so much against the holy rule of not eating fish and cheese together.
For 2p, 350 grams of codfish filet. Prepare the sauce in a recipient which can also be used in the oven. Chop and fry 3 garlic cloves, 1 peperoncini in some olive oil. Add 100 ml of red wine and allow to evaporate. Add 2 table spoons of concentrated tomato puree. Stir and fry. Add 500 grams of whole cherry tomatoes, a few stems of fresh oregano, 1 table spoon of dried oregano and 100 ml of water. The tomatoes will slowly ‘explode’ and the the kitchen will be filled with the adorable smell of summer tomatoes. Stir now and again. Add extra water if necessary.
Prepare the fish. Cut in cubes and remove the bones.
Cut each flatbread in two. Smear the cheese one side. Spread some black pepper and dried oregano. Cover with the other half. Put the bread on baking paper on an oven tray.
Heat the oven at 180°. Put the bread on top. Spread the fish in the tomato sauce. Put the dish in the oven. While the bread becomes warm and crispy, the fish will be ready (approx 15 -20 mins). Put some fresh oregano leaves on the fish tomato dish. Serve the bread and fish stew with a baby spinach or rocket salad.