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Black Sea Beam to the cider

INGREDIENTS

1 Black sea beam “ Chopa ”

1 onion

½ green pepper

2 cloves of garlic

1 tomato

250cc of cider

Parsley

White pepper

Salt

Olive oil

INSTRUCTIONS

• Boil the cider and reduce it to its half and reserve
• Cut the onion, green pepper and garlic and fry them lightly until they become a little dark.
• Add the tomato and the cider and boil it for 5 minutes. You can also add the limpets or clams at this point
• Cut the “ chopa” into big slices and sprinkle with salt and a bit of white pepper and add the sauce.
• Introduce it into a pre-heated oven (180ºC) for 20 minutes (preferably in a clay casserole) and sprinkle every 5 minutes with the sauce so that it doesn´t become dry.
• Once out of the oven, sprinkle with parsley and serve ( you can add boiled potatoes as a fitting )

Carlos González Quintana

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