Oil poached bonito
Preparation time: 10 minutes
Cooking time: 4 hours
Total time: 4 hours: 10 minutes
Servings: 4
Ingredients
1 bonito (about 1,5 – 2 kg), scaled and gutted
1 l olive oil
1 tablespoon La Chinata smoked pepper flakes
½ teaspoon whole black peppercorn
4 lemon slices
3 bay leaves
4 garlic cloves, peeled
¼ teaspoon salt
Directions:
To prepare the fish: remove the head and tail with a knife. Cut the fish into 2 cm thick cutlets. Pat dry the cutlets with paper towels. Sprinkle with salt and smoked pepper flakes. Arrange the fish cutlets in layers in a large pot. Place the bay leaves, garlic cloves, black peppercorns and lemon slices between cutlets. Pour in enough olive oil (about 1 liter) to cover the fish. Cover the pot with a lid and cook over low heat for 4 hours until fish just flakes and is cooked through. Serve immediately or cool the fish and refrigerate it in the oil to eat within a week.
