Fillets of scorpion fish in “Acqua Pazza”
- 2 ½ lb scorpion fish
- ⅝ lb cherry tomatoes
- ¼ cup extra virgin olive oil
- 1 clove of garlic
- 6 basil leaves
- 1 pinch chili pepper , fresh
- 5 oz onion
- salt to taste
Place the garlic in a saucepan with some oil and brown. Sprinkle the finely chopped parsley and basil mix over it.
Add wine and cook for a few moments.
Add mushrooms which have been washed and cut into pieces.
Add crushed tomatoes, stir and raise the heat slightly.
Add fillets of fish and cook, add chili and some broth. Cook until ready.
Arrange on a serving dish and garnish with fresh chives.