Dish

Scorpionfish in Tomato Sauce

This traditional Cypriot recipe features scorpionfish, but it can just as easily be made with another firm-fleshed white fish, such as grouper, snapper, or sea bass.

Scorpionfish in Tomato Sauce
40 min
Preparation
50 min
Cooking
90 min
Total
Average
Level
4
Servings

Ingredients

  • 1 kg of scorpionfish, cut into portions
  • 2 thinly sliced onions
  • 1 kg of very ripe tomatoes, chopped or grated
  • 2 bay leaves
  • A few black peppercorns
  • Salt
  • Olive oil
  • 25 cl of water

Preparation

1
If necessary, have a professional clean and scale the fish. Then cut it into pieces of equal size.
2
In a skillet, heat a little olive oil and quickly brown the fish pieces on each side. Set aside.
3
In a large saucepan, sauté the onions in a drizzle of olive oil for a few minutes, until they become tender.
4
Add the tomatoes, bay leaf, peppercorns, salt, and water. Bring to a simmer, then let it simmer uncovered for about 20 minutes, until you have a fragrant, slightly reduced sauce.
5
Gently place the pieces of fish into the sauce. Continue cooking over low heat for 10 minutes so that the fish absorbs the flavors of the tomatoes and herbs.
6
Check the seasoning and adjust as needed.
7
Serve hot, generously topped with tomato sauce, accompanied by steamed potatoes, white rice, or a good country loaf of bread to fully enjoy the sauce.
Related species
Fish Poisson
Devil firefish

Devil firefish

Pterois miles

Origin: Wild

Zone: FAO 37 - Mediterranean and Black Sea

Alternative species
Fish Poisson
Sea bass

Sea bass

Dicentrarchus labrax

Origin: Wild

Zones: (IVb) Central North Sea, (IVc) Southern North Sea, (V) Icelandic and Faroese Waters, (VIIa) Irish Sea, (VIId) Eastern English Channel, (VIIe) Western English Channel, (VIIf) Bristol Channel, (VIIg) Northern Celtic Sea, (VIIh) Southern Celtic Sea, (VIIIa) Bay of Biscay - North, (VIIIb) Bay of Biscay - Central