Scorpionfish with white wine and saffron is a delicious fish main course typical of Campanian cuisine. The scorpionfish fillets are cooked in a flavorful sauce made with white wine, tomatoes, and saffron, which gives the dish a unique color and aroma. The result is a tasty and refined dish that will win over even the most discerning palates.
Clean the fish, wash and dry them
Place them in a baking dish with three tablespoons of oil
On top, distribute the flesh of the peeled tomatoes, deseeded and diced
Add salt, pepper, a whole clove of garlic, a pinch of saffron, and the wine
Bring to a boil and cook over moderate heat, covered, for 15-20 minutes
Let the scorpionfish cool in the cooking sauce
Accompanying wines: Alto Adige Sylvalner DOC Orvieto “Classico” DOC Ischia Bianco DOC
Pan
Spoon
Knife
Store in the refrigerator for up to 2 days
Typical fish dishes from the Campania region in Italy
Italia, Campania
| Energy (kcal) | 30.45 |
| Carbohydrates (g) | 0.65 |
| of which Sugars (g) | 0.63 |
| Fat (g) | 1.45 |
| of which Saturates (g) | 0.2 |
| Protein (g) | 0.19 |
| Fiber (g) | 0.14 |
