For 4 people
For 4 people
Marinate the fish the day before with chopped onion, bay leaf, fennel, pepper and olive oil.
The next day, fry a small onion in olive oil, add the marinade, a spoonful of tomato paste and a cayenne pepper.
Add hot water and salt and boil for 15 minutes in a casserole dish or 30 to 35 minutes in a pot.
Once cooked, mix everything in the container, pass through a chinois and a strainer before adding pure pastis and saffron.
Adjust seasoning to taste and serve.
Login
