Advertisement
8–10
helpingsEasy
15 min
Published 1861
Clean the fish, cut them into thick slices and sort them into 2 groups, the firm-fleshed kind and the soft kind. Chop the onion; slice the leek; crush the garlic; scald, skin and slice the tomatoes. In a deep pan make a bed of the sliced vegetables and the herbs, season this layer. Arrange on top the pieces of firm-fleshed fish; season them and pour over them the oil. Add to the pan the wine an