3 lb gr fish - preferably red mullet, white bait, bogue or fish steaks
1/2 cup vinegar
1-2 cups water
1 cup white wine
Crushed, fresh tomato
1 tsp sugar
2-3 cloves minced garlic
Rosemary
1 pound raisins
Salt and pepper to taste

Procedures :
Use small fish, preferably red mullet, white bait, bogue or fish steaks. Fry the fish, but be careful not to burn the oil. When the fish are done remove and keep warm. Add a little more oil to the frying oil and 2 tablespoons of sifted flour. Stir to combine with a wooden spoon, over heat, until mixture starts to turn light golden brown. Add all of the ingredients, salt and pepper to taste and continue stirring. When sauce comes to a boil, add 400 grams of raisins. Cook for ten minutes. If the sauce thickens before the raisins cook, add a little water with vinegar to thin. When the raisins have filled out remove with a slotted spoon and arrange on a serving platter around the fish. Reduce the sauce further until quite thick then pour over the fish. Serve hot.
more Free recipes Free Recipes
Category : Fish_And_Seafoods

Newly submitted recipes

	Swiss Steak II oat center of a large sheet of heavy foil with margarine and place into a 13 x 9-inch dish. Place meat across foil, overlapping each piece slightly. Sprinkle with soup mix, mushrooms, green pepper sli [view it...]
	Swiss Steak I ix flour, salt and pepper. Pound into steak with tenderizer or potato masher. Brown in fat in heavy skillet. Add onions to tomatoes. Boil 5 minutes. Pour over steak. Bake at 350 degrees F for 2 hours. [view it...]
	Swiss Bliss oat center of large sheet of heavy foil with margarine and place into a 13 x 9-inch dish. Place meat across foil, overlapping each piece slightly. Sprinkle with soup mix, mushrooms, green pepper slice [view it...]
	Sweet and Sour Pot Roast n Dutch oven or heavy skillet with a tight lid, add meat and onions and brown, turning to get all sides. Add rest of stuff and cover tightly and simmer slowly over low or bake at 300 degrees F for 3 - [view it...]