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Stewed slices of dogfish, with onions and tomato

(fette di palombo in umido, con cipolle, col pomodoro)

  • A)
  • 4 slices of dogfish of 150/180 grs each
  • 4 white onions, medium size, cut in tin slices
  • 1 glass of white wine
  • white flour
  • olive oil
  • salt and pepper
  • B)
  • a mixture composed by:
    2 garlic cloves
    the small leaves of a branch of rosemary
    7-8 small leaves of fresh mint
    3-4 leaves of sage
    a fish stock cube
    a pinch of pepper
    200 grams of red tomatoes cut in small pieces
Take a small baking tin and brown the tin slices of onion in 5-6 spoons of oil for a while, 5-6 minutes, or until they will be a little browned. Add the slices of dogfish, previously dip in flour, and brown them (both sides) turning them with care in order not to break them and gradaually scrape the bottom of the tin because the onions should not burn; cook for 10 minutes over a medium heat, this time should be sufficient. At the right time bathe with the white wine, let it evaporate, then add the mixture obtained with the ingredients mentioned at point B) and 4-5 spoons of hot water. Mix the seasoning and the fish, always with care, and scrape the bottom of the tin, possibly between the slices of dogfish; then continue with the boiling, over a low heat, for 10 minutes more and, after this time, when the stuff will be thick enough, taste and add, if necessary, some more salt, then take out from the heat and serve.
This is a simple way, especially in the Mediterranean countries, to cook types of fish like dogfish, but also tuna and swordfish. The presence of mint has the aim to mitigate the oily taste these types of fish normally have, which is difficult to remove without taking away also their typical tastes.

A Giuseppe Alessi recipe
Translated by Gianna Toni

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