Recipes for cooking with “32” beers

Fish in spicy tomato sauce with Curmi

Pesce in guazzetto speziato

Serves 4

  • 600 g fish fillets (bass, halibut)
  • 200 g baby plum tomatoes
  • 60 g Taggiasche olives
  • 3 garlic cloves
  • 1 spoonful capers
  • 1-2 glasses Curmi beer
  • 1 teaspoon spices (turmeric, coriander, ginger)
  • extra virgin olive oil
  • flour
  • salt


Heat a little oil in a large pan and gently brown the finely chopped garlic. Add the tomatoes cut into pieces, the olives and the capers. When the flavours have blended together, lay the lightly floured fish fillets or slices on top. After a few minutes add the beer, sprinkle with the spices and leave to simmer for 6/8 minutes. If the pan starts to dry out, add more beer. Taste and if necessary season with salt. Serve with mashed potatoes or polenta (cornmeal).

Recipes courtesy of Master Chef: Vainer Graziosi
L’Ortofrutta di Via Soli
Vignola (MO)