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Tench with peas
Region: Friuli-Venezia Giulia
Difficulty:
Easy
Doses:
for 4 people
Ingredients
4 tench,
400 g frozen peas,
2 cloves of garlic,
1 tablespoon chopped parsley,
1 onion,
3 tablespoons extra virgin olive oil,
1 glass of dry white wine,
150 g tomato pulp in a jar,
salt,
pepper.
Introduction
Belonging to the family of Cyprinidae, the tench has an olive brown color on the back and golden reflections on the sides. Between May and August the female lays eggs, about 600,000 per kg. The recipe proposed is easy and cheap. In addition, freshwater fish, delicate and tasty, today are always fresh and certified.
Preparing
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