Greater Weever

This is a recipe for the most venomous fish from European waters, basically a delicious French recipe for stonefish.

Ingredients

Method

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Step 1

Fillet the fish with the fillets still attached to the head and tail fin. Place the herbs between the fillets. In a fish kettle, add Noilly Prat, garlic, lemon wedges and dill. Place the fish inside the kettle and steam for 10 minutes.

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For

2

M

I

1

x 800g

Weever fish

Herbes de Provençe, fresh (bay leaves, dill, tarragon)

Fish bones

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Notes

BIN: Tachinus draco FR: Grande vive GER: Großes Petermännchen ESP: Pez escorpión IT: Tracina / pesce ragno SRB-CRO: Pauk bijeli / ranj bijelac

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