Burrida alla Sarda (Sardinian Fish Stew with Walnut and Vinegar)
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Ingredients
- 600 g hake fillets
- 30 ml olive oil
- 3 garlic cloves
- 50 g walnuts, roughly chopped
- 40 ml white wine vinegar
- 300 ml fish stock
- 10 g fresh flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 291 kcal
- Protein
- 28.7 g
- Carbohydrate
- 1.4 g
- of which sugars
- 0.5 g
- Fat
- 18.6 g
- of which saturates
- 2.4 g
- Fibre
- 1 g
- Salt
- 0.94 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat half the olive oil in a large frying pan over a medium-high heat and fry the hake for 2-3 minutes on each side until lightly golden, then lift out.
- 2
Add the remaining olive oil and the garlic to the pan and cook for 1 minute, then add the walnuts and cook for 1-2 minutes.
- 3
Pour in the white wine vinegar and fish stock, bring to a simmer, and cook for 5 minutes.
- 4
Return the hake to the pan and simmer for a further 5-6 minutes until the fish is cooked through and flakes easily.
- 5
Scatter with parsley to serve.
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