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Fish in Sauce with Raisins

For this sweetly flavorful  recipe use small fish, preferably red mullet, white bait, bogue or fish steaks.

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Average: 3 (1 vote)

Ingredients:

1300 gr fish  
1/2 cup vinegar
1-2 cups water
1 cup white wine 
crushed, fresh tomato
1 tsp sugar
2-3 cloves minced garlic
some rosemary
400 gr raisins
salt and pepper to taste

Procedure:

1.  Fry the fish, but be careful not to burn the oil.

2.  When the fish are done remove and keep warm.

3.   Add a little more oil to the frying oil and 2 tablespoons of sifted flour.

4.  Stir to combine with a wooden spoon, over heat, until mixture starts to turn light golden brown.

5.  Add all of the ingredients, salt and pepper to taste and continue stirring. When sauce comes to a boil, add 400 grams of raisins.

6.  Cook for ten minutes. If the sauce thickens before the raisins cook, add a little water with vinegar to thin.

7.  When the raisins have filled out remove with a slotted spoon and arrange on a serving platter around the fish.

8.  Reduce the sauce further until quite thick then pour over the fish. Serve hot.

Tips

Use vinegar from red grapes
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