Gurnard or trigla (Trigla lucerna or Tub gurnard) is a fish with a prickly head and soft, sweet, white meat. It abounds in Italian waters. This nice fish meat is full with phosphorus, potassium, natrium and E vitamin, which is called the beauty vitamin. Shrimps are rich with astaxanthin which is a strong antioxidant. The fish and shrimps combination in the dish makes for a very pleasant, harmonious and rich taste. This dish will undoubtedly appeal to everybody, even to the most demanding of epicures. If you cannot find this fish, you can use tilapia fish instead.
Ingredients for Gurnard with Shrimps in Tomato Sauce
- 4 gurnards (about 3.3 lb/ 1.5 kg)
- 8 large shrimps in their shells
- 0.7 lb/ 300 g cherry-tomatoes
- 1.1 lb/ 500 g large tomatoes
- some parsley stalks
- 3 garlic cloves
- 2.7 fl oz/ 5 tablespoons olive oil
- red and white dry wine 3.4 fl oz/ 0.4 cup/ 100 ml each
- salt, pepper to taste
- Dice tomatoes into cubes, cut cherry-tomatoes into four parts each. Chop garlic and parsley finely.
- Gut the fish, wash well in running water, cut off the sharp thorns. Wash the shrimps.
- Pour some olive oil into a big, wide frying pan with high sideboards (better take a ceramic one) and sauté garlic, then add tomatoes and parsley, salt.
- Simmer it for about 8-10 minutes and then put the fish into the sauce, pepper and salt a little more if it’s needed.
- Cover up and simmer the fish in the sauce for about 5 minutes.
- Then add shrimps, pour in white and red wine and continue simmering for 15-20 minutes more.
- Afterwards turn the heat off and let it stand for about 10 minutes.
- Then take the fish and shrimps out on a plate, garnish with herbs and fresh cucumbers. Serve the sauce separately with toasts or bruschetta – dried bread with garlic.