Pan-fried prawns, olives, and tomatoes на русском
This is a quick, delicious and healthy meal for seafood lovers. Surprisingly, cooked tomatoes as even healthier for you compared to the raw ones, as they release their nutrients during cooking. Shrimp and fish are a good source of iodine, which is essential for our well-being.
Based on a recipe from Cook Express by DK Publishing. Editor Heather Whinney. Copyright 2009 Dorling Kindersley Ltd. Original recipe on page 79. Printed with the permission of DK Publishing.
Heat the oil in a large frying pan over a medium heat. Fry the fish and shrimp in batches for several minutes and remove to a plate. When all the seafood is cooked, add some more oil in the pan, add the onion and sauté for about 5 minutes or until soft and translucent. Add the garlic and chilies and cook for a few seconds more. Then add the sherry and continue cooking for 5 minutes, stirring, until the alcohol has evaporated. Stir in the chopped tomatoes and cook on medium heat for 15 minutes until tomatoes break down and form a sauce. Add salt and pepper.
Return the seafood to the pan, add the olives and chopped herbs. Stir everything together and warm the fish in the sauce for several minutes. Serve immediately with chilled white wine and a crusty baguette.