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Baccalà alla Livornese (Livorneser Klippfisch)

  • Baccalà alla Livornese (Livorneser Klippfisch)

    Portionen: 2 Personen
    Kochzeit: 50 Minuten
    Kalorien: 350 pro Portion
    Schwierigkeitsgrad 2 (von 3)

    Zutaten:
    400g eingeweichter Klippfisch
    Öl zum Braten
    200g Kirschtomaten oder Tomaten in der Dose
    Natives Olivenöl extra
    Knoblauch
    Petersilie
    Pfeffer
    Mehl

    Die Gräten mit einer Pinzette aus dem Klippfisch herausziehen und den Fisch in Stücke zerschneiden.
    Die Fischstücke in Mehl wenden und auf beiden Seiten gut anbraten. Überschüssiges Öl mit Küchenkrepp entfernen.
    Die Kirschtomaten mit dem Öl, Knoblauchzehen und Pfeffer in eine Pfanne geben.
    Wenn sich die Sauce verdickt hat, den Klippfisch vorsichtig in die Pfanne geben.
    Ca. 20 Minuten kochen lassen, bis die Tomaten gar sind.
    Die Knoblauchzehen herausnehmen und mit gehackter Petersilie garnieren.

    Rezept Download

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