Canelloni of Pout

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  • Onion: 150 g
  • Garlic: 2 teeth
  • Leek: 200 g
  • Carrot: 200 g
  • Spinach: 300 g
  • Pout: 400 g
  • Mass Canelloni: 250 g
  • Parmesan cheese: taste.
  • Black Pepper:
  • Tomato sauce
  • Tomato: 550 g
  • Laurel: 1 sheet
  • Onion: 100 g
  • Garlic: 3 teeth
  • Pulp, Tomato: 50 g
  • Red Wine:


In a saucepan place the olive oil, bay leaf, garlic and the chopped onion. Let earn color for a few minutes.

Add the pulp, tomato and tomato to pieces and saute for a little bit longer. Season with salt, pepper, nutmeg and thyme. Then, cool off with red wine. Keep the heat on high for the alcohol to evaporate.

Add water to cover the tomato and, when it comes to the boil then reduce the heat to the minimum and let ascertain about 20 minutes. Past this time add the coriander and basil and let five more minutes. Finally, remove the bay leaf and pass the sauce.

Finely chop the onion and fry it in olive oil, add the garlic French (into thin strips) and carrot (cubes).

The part heat a frying pan with olive oil and garlic (finely chopped), and sauté the spinach until you drop all your water. Drain spinach and join them to the rest of the vegetables.

Add the fish to the sips season with salt and pepper and leave to stew for a little bit. Then fill the canelloni with this filling and arrange them in a dish.

Cover with tomato sauce and add grated parmesan cheese over the top. Serve with leaves of fresh basil.

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