Materials
Drink fish water;
- Sea bass bones with fins cut off (3 pieces of sea bass)
- 1 carrot
- 1 onion
- 1 celery stalk (chop all 3 ingredients)
- 1 clove of garlic
- A few parsley sprigs
- 1 bay leaf
- 1 teaspoon of black pepper
For steaming;
- 3 sea bass fillets (6 pieces)
- 2 tomatoes
- 400 g cultured mushrooms (about 2 cups)
- 1 onion
- 3 green peppers (I preferred hot)
- 2 cloves of garlic
- 100 ml cream (half the box)
- 1 tablespoon butter
- 1 tablespoon flour
- 1 bay leaf
Drink the fish stock and wash the bones in cold water. Put all the ingredients in a medium-sized pot and fill it with cold water.
Bring it to the boiling point, remove the foam from time to time and cook on the lowest heat with the lid open for 1 hour (it should not boil). When ready, strain it ladle by ladle using a strainer or cheesecloth. Set aside.
Fry the long, finely chopped onions in olive oil and butter. Add chopped mushrooms (I divided them into 4).
Add coarsely chopped pepper and garlic one by one. Add flour and fry for a minute or two. Add tomatoes and mix well.
Add 3-4 scoops of fish broth and mix. Add bay leaf, salt, black pepper and a pinch of sugar. Strum over low heat with the lid closed for 10 minutes.
Put the cream in a bowl, add a few spoons of the hot fish sauce and mix. Transfer this mixture to the pot.
Arrange the sea bass divided into 3 pieces, seasoned with salt and black pepper, and cook over low heat with the lid open for 10-12 minutes. Pour the sauce over them from time to time.