Dorade in Spice Broth

Ingredients

• 600 g Dorade fillet (4 fillets)
• 50 ml lemon juice
• 1 onion
• 2 Garlic cloves
• 3 tbsp vegetable oil
• 250 ml vegetable stock
• 0.5 bunch Parsley
• 1 bay leaf
• 1 cinnamon stick
• 10 green olives (pitted)
• 2 cloves
• 1 sour pickled jalapeño pepper (from jar, finely chopped)
• 2 tbsp capers
• 1 tbsp vinegar (sud from jalapeño jar)
• 3 tomatoes
• Salt
• pepper (ground)
• 2 tbsp finely chopped parsley

Instructions

1. 1.

   Wash the fillets, pat dry, place on a plate, season with salt and pepper, drizzle with lemon juice and let marinate in the refrigerator for 1 hour.

2. 2.

   Peel and finely chop the onion; peel and crush the garlic cloves.

3. 3.

   Heat the vegetable stock, add the onion and garlic. Tie parsley with cinnamon stick and bay leaf into a bouquet using kitchen twine and add to the stock. Simmer for 10 minutes over medium heat, then add cloves, jalapeño pepper, capers, and vinegar sud. Reduce heat to low and simmer for another 15 minutes.

4. 4.

   Wash tomatoes, blanch, peel, halve, core, and dice finely. Remove the bouquet from the stock. Strain the stock into a tall pan and reheat. Place the drained fish in the stock and add the tomatoes. Cover and cook over low heat for about 4 minutes, then flip the fillets and continue cooking covered for another 4 minutes. Sprinkle with finely chopped parsley before serving.