Fish with tomato is a traditional dish of Italian cuisine, particularly common in coastal regions. It is a tasty and light main course, perfect for those who love the flavors of the sea. The combination of fresh fish and ripe tomatoes creates a flavorful and delicate harmony.
In 400 g of lightly salted water, cook the potato, carrot, and celery until the water is reduced by about half
Strain the broth, separating the vegetables
Blanch the tomatoes, peel them, and puree them directly on the plate; cook the tempestina in about 200 g of hot vegetable broth for about 5 minutes, pour some cooking broth onto the plate, mix the plaice with the tomato, pour the lightly drained tempestina onto the plate, add the extra virgin olive oil, and stir
Italia
| Energy (kcal) | 78.26 |
| Carbohydrates (g) | 7.32 |
| of which Sugars (g) | 1.89 |
| Fat (g) | 2.01 |
| of which Saturates (g) | 0.26 |
| Protein (g) | 7.31 |
| Fiber (g) | 1.02 |
| Sale (g) | 0.18 |
