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Pieces of White Fish cooked in a Bisque, served with two Sauces

Fish A- A+

Preparation Time: MEDIUM
Serves: 4


  • 600g Pieces of cleaned white fish  (hake, cod, sea bass, grouper…)
  • 12un Prawns 15/20 grade
  • 200g Frozen spinach
  • 250g New potatoes
  • 1dl+50ml Gallo Classic Extra Virgin Olive Oil
  • 50ml White wine
  • 100g Aromatic vegetables (carrots, leeks, onions, garlic, celery and mushrooms) cut into small pieces
  • 15g Coriander
  • 10g Garlic

Cook the potatoes in salt and water
Take the shells off the prawns and make a bisque with the crushed shells and heads. Flambé with whisky , sprinkle a teaspoon of flour over mixture and add the water. Let simmer for about 30 minutes.
Prepare fish stock with the fish bones, aromatic vegetables, white wine and the Gallo Classic Olive Oil. Cut the fish into medium-sized pieces and place in the stock adding the shrimps.  Let the stock boil gently with the lid on the pan, so that the fish cooks more through the action of the steam , rather than the boiling water. Strain the bisque. Heat the Gallo Classic Olive Oil and fry the garlic, let cool and add the coriander. Blend the mixture with garlic to thicken. Sauté the spinach in the olive oil and garlic.
Serve with the two sauces around the fish and the potatoes on a skewer.

The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference. Experiment and share your incredible combinations!

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