Fish in Sauce with Raisins
For this sweetly flavorful recipe use small fish, preferably red mullet, white bait, bogue or fish steaks.
Print
EmailIngredients:
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.
