Il Cucinologo
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Gurnard in Guazzetto

17/11/2023

Here is the recipe for gurnard in guazzetto, a dish that highlights the delicate flavor of this fish:

Ingredients

  • 4 gurnards (about 200 g each)
  • 2 garlic cloves
  • 4 tablespoons extra virgin olive oil
  • 200 ml dry white wine
  • 250 g cherry tomatoes
  • Fresh chopped parsley (to taste)
  • Salt and pepper (to taste)
  • Chili pepper (optional, according to taste)

Preparation

  1. Clean the gurnards by removing the entrails, scales and fins; then rinse them under running water and pat dry.
  2. In a large skillet, sauté the garlic cloves in the extra virgin olive oil. If you like a spicy touch, you can also add some chili pepper.
  3. Place the gurnards in the skillet and let them brown for a few minutes on each side, until golden.
  4. Deglaze with the white wine and let the alcohol evaporate over high heat.
  5. Add the cherry tomatoes, halved or whole (according to your preference), cover with a lid and cook over medium-low heat for about 15 minutes. Season with salt and pepper.
  6. At the end of cooking, sprinkle with fresh chopped parsley to add freshness to the dish.

Serve the gurnard in guazzetto hot, making sure the sauce has reached a slightly thick consistency and is full of flavor. Pair the dish with crusty bread or, if you prefer, with soft polenta that absorbs the broth well.

Trivia

The gurnard, also known as tubfish, is a fish appreciated for its white and delicate meat. It is very common in the Mediterranean and is often cooked in guazzetto precisely to enhance its qualities. The simplicity of preparation makes this dish an ideal choice for a flavorful yet not overly complex fish dinner.