Ingredients to make Sea Bream with cava:
- 1 sea bream weighing 1,800 kg
- Sautéed tomato and onion
- 2 garlic cloves
- 1 bay leaf
- Fish broth (can be concentrated)
- 3 potatoes
- oil
- 1/4 of l of cava wine
How to make Sea Bream with Cava:
- The fish is placed in a besuguera after scaling it and making three cuts in the center; then rub with crushed garlic and oil. Leaving the garlic in the casserole, add a little more oil (about three tablespoons) and put it on the fire.
- When it starts to cook, add a cup of tomato sauce and the fish broth, until half of the sea bream is covered, and finally add the cava.
- In a separate frying pan, lightly fry the potatoes, which must be incorporated into the bottom of the besuguera, cut bakery-style.